I have made this a few times now. Here is what I did with it lately that makes it a great easy dinner. 1. Make 1.5x more of the wet dressing. 2. Chop up some big chunks of: red bell pepper sweet onion mushrooms two zuchinnis. Toss to coat with a few TBSPS of the wet dressing. 3. Pound the chicken breasts and roll them. Secure with toothpicks and drape with bacon. Roll them around in the wet dressing to coat. 4. Line a biggish pan with foil. Arrange the chicken breasts and pour all the veggies in between. 5. Let it sit in the fridge for about 4 hours. 6. Make a foil tent. 7. Bake covered @ 375 for the first 25 minutes uncover for the last 20 minutes (or until chicken is done and veggies are fork tender). About 45-50 minutes. This is yummy. You could probably roll up some nice goat cheese in the chicken if you are cheesy. But it is a pretty good dish. I always add a little extra garlic and a little extra worcestershire and a coupla pinches of sugar to the dressing because I like to tweak things.
I have made this a few times now. Here is what I did with it lately that makes it a great easy dinner. 1. Make 1.5x more of the wet dressing. 2. Chop up some big chunks of: red bell pepper sweet onion mushrooms two zuchinnis. Toss to coat with a few TBSPS of the wet dressing. 3. Pound the chicken breasts and roll them. Secure with toothpicks and drape with bacon. Roll them around in the wet dressing to coat. 4. Line a biggish pan with foil. Arrange the chicken breasts and pour all the veggies in between. 5. Let it sit in the fridge for about 4 hours. 6. Make a foil tent. 7. Bake covered @ 375 for the first 25 minutes uncover for the last 20 minutes (or until chicken is done and veggies are fork tender). About 45-50 minutes. This is yummy. You could probably roll up some nice goat cheese in the chicken if you are cheesy. But it is a pretty good dish. I always add a little extra garlic and a little extra worcestershire and a coupla pinches of sugar to the dressing because I like to tweak things.
Quick and easy. Flavor was ok but not great. I followed the recipe exactly and it would have gotten one more star if it had called for boneless skinless breasts.
Our chicken turned out wonderfully moist but I just couldn't taste the flavorings. I even pierced the skin of the chicken and brushed some glaze over the chicken before putting the bacon on then brushed it some more and let marinate in the refrigerator for several hours. Perhaps doubling the glaze would help? That said everyone still loved it.
We loved this chicken dish. My husband doesn't like chicken normally but he loved this one! Tastes great and is easy to prepare.
Excellent you have to try this one. The family loved it.
Great tangy recipe. I substituted the Worshteshire for regular soy sauce but it still came out great.
Cooking these in a pan leaves everything submerged in a very large amount of bacon grease...and I used center cut which has less fat. This was good enough that I might make it again (wrapping the bacon around chicken tenders and placing in a skillet in a skillet) but bacon tends to make everything taste good...I'm not really sure if I could taste the spices. UPDATE: I made it again. This time I upped the mustart to 2 tablespoons and added dry parsley and 1 teaspoon liquid smoke (hickory) to the glaze. Then I baked it on a rack to allow the fat to drain. Much better; yet the recipe as is still is only a 2 star at best.
Very easy and a great taste! Different enough to serve to company.
