Yellow Chicken

Rating: 3.69 stars
35 Ratings
  • 5 star values: 9
  • 4 star values: 13
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 3

Skinned chicken breasts topped with bacon and a mustard glaze.

By REVOOH
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a bowl, mix the olive oil, Worcestershire sauce, turmeric, mustard, and garlic.

  • Arrange the chicken breast halves in a medium baking dish, and top each with 2 halves bacon. Brush with the glaze.

  • Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
248.4 calories; 28.3 g protein; 1.2 g carbohydrates; 77.4 mg cholesterol; 286.3 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

MaryD
Rating: 4 stars
03/03/2009
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. Read More
Helpful
(13)

Most helpful critical review

Michelle Ramey
Rating: 3 stars
10/16/2005
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. Read More
Helpful
(11)
35 Ratings
  • 5 star values: 9
  • 4 star values: 13
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
MaryD
Rating: 4 stars
03/02/2009
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. Read More
Helpful
(13)
Michelle Ramey
Rating: 3 stars
10/15/2005
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. Read More
Helpful
(11)
Kristine Cassey Hoskins
Rating: 4 stars
08/16/2007
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. Read More
Helpful
(8)
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Rebecca
Rating: 5 stars
03/15/2006
We loved this chicken dish. My husband doesn't like chicken normally but he loved this one! Tastes great and is easy to prepare. Read More
Helpful
(7)
Philip Seely
Rating: 5 stars
01/15/2010
Excellent you have to try this one. The family loved it. Read More
Helpful
(6)
Joy
Rating: 4 stars
04/20/2006
I and my family really enjoyed this recipe. It was good. Probably the next time I make it I will marinate the chicken breast in some of the sauce the night before I cook it. I'd like for more of the flavor and seasoning to penetrate the meat. Also I will use chicken worchestershire next time. It is lighter in color and more mild in flavor. Read More
Helpful
(5)
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Kathryn Schilling
Rating: 5 stars
07/27/2006
Great tangy recipe. I substituted the Worshteshire for regular soy sauce but it still came out great. Read More
Helpful
(5)
usapeach58
Rating: 1 stars
08/03/2010
This was NOT good! Read More
Helpful
(5)
Whitney Ford
Rating: 2 stars
02/23/2011
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. Read More
Helpful
(5)
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