Easy Honey Mustard Mozzarella Chicken
This is simple, and very yummy! My husband loves it and he is as picky as they come! Just throw in the oven and relax. Goes great with rice or noodles. Enjoy!
This is simple, and very yummy! My husband loves it and he is as picky as they come! Just throw in the oven and relax. Goes great with rice or noodles. Enjoy!
I made this tonight for dinner, and my husband rated it a 9. I used dijon mustard instead of yellow mustard. I actually blended this with the honey to my taste and spread it evenly over the chicken. At this point, I also sprinkled on the lemon pepper and added fresh chopped garlic to the baking dish. I also wrapped a whole piece of bacon around each breast. Then, I popped it into the oven at 375 as per instructions. After about half an hour, I kicked it up to broil to crisp the bacon. After I broiled the bacon for a little bit, I put on the cheese. Instead of using mozzarella, I used a shredded colby and monterey jack cheese blend. I broiled the cheese as well. The only thing that I think I would have done differently is flipped the chicken after a few minutes of broiling on one side so that I could get the bacon crisp on the other side too (since I had wrapped a whole piece around them) before adding the cheese. Overall, quite delectable.Read More
This recipe was okay, but it took longer than ten minutes to get the bacon crispy, in fact I stuck it in the broiler because everything else for my dinner was ready. Also, the cheese and bacon didn't adhere to the chicken at all, it came off when we tried to cut the chicken in one big hunk. I would maybe suggest maybe putting some cheese and then bacon and then more cheese. That might help it stick to the chicken! As far as flavor, my family said it was okay, and I agree, maybe a more flavorful seasoning on the chicken, or maybe a more flavorful cheese rather than mozzarella?Read More
I made this tonight for dinner, and my husband rated it a 9. I used dijon mustard instead of yellow mustard. I actually blended this with the honey to my taste and spread it evenly over the chicken. At this point, I also sprinkled on the lemon pepper and added fresh chopped garlic to the baking dish. I also wrapped a whole piece of bacon around each breast. Then, I popped it into the oven at 375 as per instructions. After about half an hour, I kicked it up to broil to crisp the bacon. After I broiled the bacon for a little bit, I put on the cheese. Instead of using mozzarella, I used a shredded colby and monterey jack cheese blend. I broiled the cheese as well. The only thing that I think I would have done differently is flipped the chicken after a few minutes of broiling on one side so that I could get the bacon crisp on the other side too (since I had wrapped a whole piece around them) before adding the cheese. Overall, quite delectable.
My husband does not care for chicken breasts (too dry and tasteless, he says), but he admitted this was the best yet and that it definitely was a keeper. I followed others' suggestions and wrapped each breast in two strips of bacon at the beginning, drizzled the honey-mustard sauce over bacon and breasts, baked 40 minutes, then sprinkled the mozzarella cheese just until melted. It was absolutely the most delicious Honey-Mustard Chicken dish we have found and believe me, we have tried many! Thanks, Sarahbea!
This has been my favorite recipe thus far from this website. The only thing I did different was to wrap the breasts with about 2 strips of bacon. I also prepared it early and let it sit in the fridge for a couple of hours before baking. It was delicious. It had great flavor. Thanks for the recipe!
HELPFUL TIPS WITH BACON AND FOR IT NOT TO TURN OUT BURNT LIKE I'VE BEEN SEEING IN PICS: First off, if you don't like bacon ...you don't need it. Same goes with the lemon pepper. This is a very forgiving recipe. I prefer using dijon over regular mustard too. With that said, I usually never have bacon handy, but then I started getting "real bacon bits" next to salad dressings. It's not the dried out kind, but as i said real bacon pieces in a package that are ready to use! Plus this was the only way I could get my husband to eat the bacon! Each time I do this, about 10-15 min before it's done, I pour 1.5-2T of cornstarch in a bowl (I use a measuring cup since it's smaller) then a little of the sauce I saved to dissolve it THEN pour over the sauce. Otherwise you will have a very thin sauce instead of creamy one. This is personal preference of course, but I like my sauces to stick a little bit. Also since I cut each breast in half so it's thinner, I always bake my chicken at 350 for 25 COVERED .... add cornstarch ...add bacon/cheese ...then bake UNCOVERED for another 10-15 min (however long for the cheese to look deliciously melted).
Great recipe. Even the kids who were skeptical ate every bit. I sliced the chicken in half lengthwise to make thinner fillets. Then I rolled them and wrapped each one with bacon and secured with a toothpick. I seasoned with black pepper and after I mixed the honey and dijon mustard together I pour it over the chicken. Since I used thinner pieces of chicken I did not cook it as long. Turned out so yummy. Thanks!
This has become one of my staple recipes, but I omit the bacon and cheese. It's fast, simple and so tasty. The chicken comes out moist and I like being able to adjust the honey and mustard ratio per my tastes. I tend to pair it with steamed broccoli and a baked sweet potato.
This recipe was okay, but it took longer than ten minutes to get the bacon crispy, in fact I stuck it in the broiler because everything else for my dinner was ready. Also, the cheese and bacon didn't adhere to the chicken at all, it came off when we tried to cut the chicken in one big hunk. I would maybe suggest maybe putting some cheese and then bacon and then more cheese. That might help it stick to the chicken! As far as flavor, my family said it was okay, and I agree, maybe a more flavorful seasoning on the chicken, or maybe a more flavorful cheese rather than mozzarella?
Fantanstic taste and easy. As suggested by another, subbed regular prepared mustard with Dijon mixed it with the honey. Also followed TALQ's suggestions of wrapping the chicken with the bacon, cooking for 40 minutes, then sprinkling with mozzarella cheese. This will become a regular in our household. Very moist and delicious! Thanks
This was delicious-even my boyfriend thought so, and he is hard to please when it comes to food! I wrapped the chicken with as much bacon as it took to cover the entire breast and cooked it with the chicken for the entire time. Be sure to use bonless chicken breat halves to enjoy the flavor and don't forget the cheese. This recipe was very easy but looks like I slaved in the kitchen to make it. I'll be making this again, soon!
i made this on a whim, and it was amazing. i like how you can use as much honey and mustard to your taste. i always like the recipes you can play with. thank you for such a wonderful recipe
I love this recipe, it's easy, fast, and econimical. I use Dejon and honey lavishly, bake for 20 minutes. I pre-cook my bacon and discard the fat, and load on what ever cheese I happen to have on hand, usually cheddar and monterey. Bake for another 5-10 minutes. By pre-cooking the bacon not only am I eliminating unwanted fat I am not over cooking the chicken breasts, the most common cause of dry, tough white meat no matter what you put on it. This reminds me very much of "Alice Springs Chicken that used to be served at a popular Aussie restaurant.
I have made this recipe twice now and love it! I use prepared honey mustard and season the chicken with salt and pepper and leave out the lemon pepper. My chicken took longer than 25 mins. More like 30-35 mins. I also didnt add the cheese until the last 10 mins. Sooo good:)
Because other reviewers indicated there was too much bacon grease in the sauce and the bacon did not crisp up well, I chopped the bacon and fried it partially to render off some of the fat before sprinkling it on top of the chicken. Baked the chicken covered for the first 25 minutes and then uncovered once I added the bacon and cheese. Timing was right on. Used half dijon mustard and half yellow and made extra sauce but don't think I really needed it. Very tasty and good presentation, too.
I have made this twice and made 2 very IMPORTANT revisions. 1. Mix the mustard and honey together. I have seen pictures with just globs of each, this needs to be mixed for best flavor. 2. Place the bacon on top of the chicken from the beginning. Once chicken is fully cooked place the chicken under the broiler and keep a VERY CLOSE eye on it. This will help fully cook and crisp up the bacon. Once bacon is done add the cheese and bake (NOT BROIL) the chicken until the cheese melts. Some of the pictures posted online don't do this dish justice. Next time I make this I will post a picture. I receive rave reviews when I make it.
Delicious, quick and easy. I live alone and found this one of those recipes that can be perfect just for one. Although I followed the receipe I had no bacon or lemon salt (will try with both next time) however it was still delicious served with green beans, corn on the cob and hot chips.
Oh my god, that was delicious. Only change was that I precooked the bacon 3 minutes in the microwave to cook them a little crisper.
Very good. Mixed the honey and the mustard and spread evenly over the chicken. Sprinkled with chopped, pre-cooked bacon and then covered with cheese.
This was really good! VERY simple to make. I do suggest lining your pan with foil, as the honey mustard dripped off the chicken and burned on the bottom of the pan. I might use Dijon mustard next time, just for a little more flavor.
Let me first say this is one of the juciest and most tender baked chicken recipes I have ever made. I just think it needs a little alteration to make it what I'm looking for. I seasoned the chicken with salt and pepper, then wrapped in one bacon slice each. Place ends down in a foil lined pan. I cooked for 30 min on 375, then broiled it for about 10 min to crisp the bacon. The cheese only needed a few minutes to melt. Next time, I am going to use brown sugar instead of honey to make a thicker sauce. The presentation was pretty ugly, and i think the cheese isn't totally necessary if you don't have it, but it tastes wonderful! I think this will be just what I'm looking for in a bacon wrapped chicken.
It was great! I used fresh lemon juice and pepper instead of lemon pepper, because I didn't have any. Extra points for easiness!
Love this recipe!! I had Monterrey Jack and Cheddar cheese cubes that I used instead of the Mozzarella and it was yummy.
Fantastic! I made exactly as written and my husband and I both loved it. There was quite a bit of sauce leftover in the baking pan, so I spooned it over some rice. Yummy! I will make this again and again.
Definitely something I'll make again sometime... I used dijon mustard instead, and left out the lemon pepper... I found the sauce a little bit runny, it all went to the bottom of the dish... but besides that it was perfect :)
This was terrible. It wasn't sweet enough because all you could taste was the mustard. The bacon did not become crispy before the cheese burned. It was also very flat (except for all the mustard). I will never make this again.
Great recipe! The only things I did differently is that I used honey mustard and bacon pieces instead of bacon strips. It tasted and looked delicious.
I loved these! My husband and three year old also loved these. However, I did change a couple of things. First, I mixed the honey mustard and marinated my chicken in it for a couple of hours (saving some honey mustard to glaze with later). I then added spices (not lemon pepper, I'm not a fan) and placed them in a hot skillet with a little bit of Olive Oil so they would caramelize on the outside, flipping them once, then I glazed them and placed the skillet into the oven to finish cooking for about 15 minutes. Last five minutes I added the bacon and cheese. The chicken was very juicy and delicious. Thanks a bunch for this recipe!
Delicious and super easy. I used dijon mustard and bacon bits, per another reviewers suggestion.
This was amazingly good. Seriously, this will be made A LOT in our household. I did cook the bacon some first though, I didint want to risk it being undercooked. Tons of flavor and so easy. Yum.
I had all the ingredients in the house so I figured why don't I try out something new for dinner. I used a little dijon in my honey-mustard mixture and topped my chicken with A LOT of bacon because that's what my family likes. I also added a little three-cheese on top of the mozzarella right before I pulled the dish out of the oven which was very yummy. I was very pleased with the outcome of this and will definitely make it again.
I had a package of chicken breasts thawed out to cook for dinner and found this recipe. You saved my life! Didn't do the bacon. It just doesn't get any better or easier than this recipe. I'd like to try it with chicken tenders and reduce the bake time. This is a keeper. Many thanks!
Good recipe. I felt there was too much sauce so the cheese that was on the side of the chicken ended up soggy instead of bubbly. I would also precook the bacon a little as the bacon was WAY to raw by the time the chicken was done. Again it was a good recipe, but with a few tweaks it could be a great recipe.
Delicious! I used Chicken Tenderloins and covered them with honey mustard. I put strips of Bacon on top and cooked for 35 mins. I then added Mozzarella cheese and boiled the dish for only a few minutes. I was great!
We really liked this recipe. I did like some others and wrapped the bacon around each chicken piece first, then drizzled mustard and honey over each. I actually forgot the lemon pepper. Baked at 375 for about half hour and then added the mozzarella for a few more minutes. Really good!
I enjoyed this recipe. I used Dijon mustard. I cut the chicken up into smaller pieces for ease in serving it. I also cut up the bacon and fried it prior to topping the cooked chicken with it. I pre-cooked some mushrooms with a little garlic and topped the chicken with that, then the bacon and then the cheese. Everyone liked it! Served it with rice and a salad - quick, easy and yummy!
Very simple variation on basic baked chicken. We loved it. I used spicy brown mustard and regular Mrs. Dash vs. lemon pepper seasoning for a more simple flavor. I also traded tomato slices for the bacon slices for a lighter meal. Paired it with brown rice with peas. Delicious, savory, and tender, this chicken recipe will be a staple in my meal-planning.
Too much sauce but next time I will just cut down on the honey and mustard. I fixed the bacon beforehand and topped it already crisp. Very good - will make again.
Very good, even w/o bacon. I would suggest using thin breasts or cutting thick 1's in half width wise to have more tender chicken and faster cooking time.
Easy, delicious and versatile. I love this recipe, no matter what mustard you choose, this is a winner. I did lower the oven temp to 350 to keep chicken from drying out. DELICIOUS! I served with Spaghetti (I used Fetuccini) Broccoli and Mushrooms recipe from "DENISE" at a dinner party for four. PERFECT. Everyone asks for the recipe or asks me to make it again. Being so easy to make, it's so easy to oblige. This has become one of my favorite chicken recipes!
Superb! I just went to buy more honey so I can make this again! This time, I bought 8 pounds! (lots of chicken breasts in the freezer; got a great buy) Even the kids love that honey-mustard flavor. I used a type of Japanese sticky rice, with the sauce over it, and it was perfect. My only change was that I used homemade bacon bits instead of the raw bacon on top. I keep those on hand regularly, and this was a perfect recipe to use them.
Delicious! For the sauce I used slightly more honey, slightly less mustard (dijon, rather than plain yellow), and mixed in about a tsp. each of garlic powder and lemon pepper. Prepared as directed, except for leaving off the bacon slices, BUT I topped with bacon bits after I melted on the cheese. Turned out moist, with a great flavor! Will use this recipe again!
This was easy, fast and really good! I used dijon mustard and honey to make my honey mustard mix. cooked the bacon prior to the oven. There is nothing left, and my husband said that its a keeper recipe!
I made this recipe and it was fabulous. My picky husband even loved it. The only thing I had to cook the bacon first, because it did not get crispy.
My family and I really enjoyed this recipe! I followed it almost exactly as written. The only changes I made were to fry the bacon before putting it on the chicken and I added some corn starch to the honey mustard sauce before spooning it over the chicken so that it would thicken. I mixed the honey, mustard and cornstarch together before spooning it over the chicken. I also ran out of honey so I used 1/2 a cup of honey instead of the 3/4 cup that the recipe called for and I thought the sauce was perfect. I used 4 pretty good sized boneless, skinless chicken breasts, put them in a 9 X 13 pyrex dish, spooned the sauce over the chicken, sprinkled with the lemon pepper and cooked in the oven for 25 minutes. After 25 minutes I took the chicken out and topped it with the shredded mozzarella cheese and then topped with the crumbled bacon and put back in the oven for another 10 minutes. I made this recipe earlier in the day so by the time we had dinner that night, to reheat the chicken, I just popped the whole dish back in the oven for about 10 minutes while I cooked my sides. We had rice and carrots with it and it made for a delicious meal. Adding the cornstarch really helped to thicken the sauce and make it extra yummy.
Didn't really like this chicken recipe...the bacon didn't cook well and it was a bit greasy.
These turned out pretty good. My husband cannot stand when bacon is in recipes yet doesn't get crisp so I skipped the bacon. Right before I added the cheese, I sprinkled some bacon bits on to give it that extra flavor. I turned it under the broiler the last 5 minutes to get is good and bubbly. Kids ate ALL of theirs and the hubby got seconds!! =)
Excellent - I didn't add the bacon. Served it with mashed potatoes and green beans
I made this more my family and they really enjoyed it. I just went and bought some honey mustard because i'm lazy like that. It was delicious!!
Easy enough, but didn't really taste the bacon. I'll use a lot less honey & mustard. We did use dijon & it wasn't as strong which we prefer. My hubby said to use more bacon, but there wouldn't be any room on top of the chicken so I'm not sure what I'll do next time for more bacon flavor other than a different type of bacon.
Wow was this good! Definitely a keeper. I used Dijon mustard. Put the bacon in the microwave to cook it a little bit so I could drain some of the grease off and then put it on the chicken for the whole cooking time, and it turned out crispy. think next time I will try Cheddar or Colby for a different flavor. Update: I didn't have enough chicken to make this, but I had left over ham. I cubed the ham and the 2 chicken breasts I had, put them in the oven wih the sauce for 25 min. I cooked and crumbled the bacon (don't over cook), and used a shredded cheese mix of Colby, Jack, and Cheddar and put the dish back in the oven for 10 min. It was fantastic served over rice!
After reading a lot of the reviews, it made me a little nervous about the bacon grease, so I cooked the bacon about half way through before putting it on the chicken and I put it on at the beginning. Glad I did because it was cooked perfectly. Added the cheese the last ten minutes. I did not get thick chicken breasts, so I think I should have cooked it for a total of 25 minutes instead of 35. But it was still fantastic and we loved the flavor!! A great recipe - you will really like this one!! I used dijon mustard and the honey mustard sauce is awesome - awesome- awesome!!
Nice go-to recipe....for crispy bacon, cook bacon on skillet until it is just about done while chicken is cooking in oven. Place mozzarella cheese under and over the bacon and don't leave the chicken in longer than 30 minutes! I usually make a similar recipe to this, and intend to make this one again as well. Good dish - loved by all:)
Easy and delicious! Mixed the honey and Dijon mustard and spread evenly over the chicken. Sprinkled with chopped, pre-cooked bacon and then covered with cheese. Thank you for the excellent recipe.
Excellent as is also wonderful without bacon and some chopped onion! Quick and easy. A fast favorite in our house.
no one in my house EVER agrees, but they did last night. this is like the easiest recipe ever for juicy delicious chicken. this one's a keeper...thx for posting it!!!
This was very good and very easy. Next time I will put the bacon on a bit sooner so it will crisp up more. 10 minutes was not enough time to accomplish that, then add the cheese after it has become crisp. Will use this recipe often. Thanks for sharing.
Excellent - I did reduce the honey to equal the mustard, as I felt it would be too sweet. I forgot the cheese, but served the sauce it made over spaghetti and it was delicious! Did put a little parm on the pasta. It's a keeper.
The flavor is not bad but the sauce is runny and there's too much of it. Maybe twice as much as it needs. It just didn't look very appetizing. I put the bacon on in the beginning because of previous comments, and I also used mostly dijon mustard.
Yum! This was so easy, and using pantry ingredients it was very economical. I didn't think the ingredient list sounded very appetizing, but it turned out delish! I used Purdue thin sliced chx breasts, layered them slightly on top of eachother, brushed them with honey mustard, sprinkled with lemon pepper, then sprinkled jarred bacon bits. Baked in a 350 oven for 20 minutes, then topped with a shredded mixture of cheeses and turned the oven up to 425. Baked until the top was browned and bubbly. Definitely a keeper in our house! Thank you for the recipe!
i liked this dish my husband said the honey mustard tasted like it had sand in it so for that i have to deduct a star but i liked it
My husband said Wow! every other bite and my children asked for seconds. I have no choice but to give 5 stars. I used chicken tenders instead of breasts, and used Parmesan Bread Dipping Seasoning instead of lemon pepper. Very Good! Thanks for sharing!
I liked everything about it, even re-heated, except the lemon pepper. I would not recommend pairing honey mustard and lemon pepper ever. It was a weird tangy taste which is not meant for chicken.
I made this recipe exactly as written and found the same issues as other reviewers -- the honey/mustard mix was way too overpowering for the chicken *and* the bacon. In addition, the cheese tended to just slide off the chicken breasts when serving them. This dish has great potential and I plan on making it again; however, I plan on the following changes: 1) reduce the amount of sauce while also using dijon vs. prepared mustard and changing the ratio to reduce the honey "sweet" factor and 2) wrapping the bacon all the way around the chicken to try to avoid it and the cheese slipping off. I'll update my review after trying it with my changes and let everyone know how it turns out.
Really good...but greasy. Next time I will cook the bacon first because it just leaked grease into the rest of the yummy honey mustard sauce. I mixed the honey and mustard in a bowl, then dredged the chicken in it. I also poured the rest of the sauce in the baking dish and kinda basted the chicken every 15 minutes or so. The remaining sauce was great for dipping the chicken in, with the exception of it being full of bacon grease!! Will make again with a few small changes.
Very easy and delicious too! I added the bacon about halfway through the cooking time and the cheese the last ten minutes. Simple enough for a weeknight with little prep needed. Thanks for the great recipe.
This was delicious...it reminded me of the Alice Springs Chicken from Outback Steakhouse. Yummy
I've made this recipe with regular mustard and a honey mustard, and I prefer it with a slightly spicy honey mustard. I cook this often! Thank you!
This was not only simple but absolutely delicious. Pretty much made as is, only exception wrapped each chicken breast in two strips of bacon and baked at 375 for 35 minutes, turn chicken, baked another 10 minutes and then topped with the shredded mozzarella cheese and baked a little more. My daughter said it was AWESOME!
Easy and tasty. I'm on the Atkins diet, so I used a little splenda in place of honey and I went light on the cheese. Even with the changes it came out delicious! Took advice of other reviewers and broiled bacon before adding cheese.
This was great! I did take others suggestion and used prepared honey mustard instead of making my own. The bacon didn't crisp because it was under the cheese. However this got great reviews from my kids and husband.
We thought this was pretty good. The chicken was tender and juicy, and quite flavorful. I did agree with the other lady that the bacon did not get crisp. Next time I may put the bacon on right at the start, or try precooked bacon.
Very good and juicy. Everyone love it. I did cook the bacon first as others suggested. Actually, I used a cast iron skillet to fry the bacon, then baked the chicken breasts in the cast iron skillet in the oven. The bacon flavor was really good. I did use the lemon pepper and it was really good.
Amazing! High in calories, but truly delicious!
Given that my other half thinks chicken is boring, I was glad to see this recipe. I didnt use nearly as much honey OR mustard, and the bacon didnt get 'crispy' but overall we liked it enough to make it again. Also, I had to substitute provolone since that's what I had. Next time I might use the prepared honey-mustard you can buy now because the mustard did overpower a bit.
love this, and soooo easy!
Very very very easy and super delicious. Didn't change a thing and my while family loved it!
EXCELLENT!! I ALSO LOVE THE FACT THAT YOU ADDED NUTRITIONAL VALUE!! YOU GO RECIPIES!! LOVE THIS SITE!
My husband, my brother and I loved it but I did make changes to it. After reading some other reviews I sprinkled lemon pepper on it first then I put the honey mustard on top of that, for the honey mustard I added the mustard to the honey little by little and tasted it till I liked the flavor, I also added some cornstartch in it so that it thickened up. Then after I drizzled the honey mustard on the chicken I put a little chedder cheese on it instead of mozzarella, chedder has a bolder taste, it was good. Then I put the bacon on before I put it in the oven(instead of waiting till the end of the baking time to put the bacon on) so that it got a little crispy. Then of course I did add more chedder cheese at the end of baking so that it would melt. To top off the chicken I chopped up onions and pickles and garnished the chicken with it, my husband really liked it. Next time I will try bacon bits so that it is lighter in calories and fat. But it was very Yummy!!!!
Very easy recipe! Love that I can play with the amount of honey & mustard(used a mix of dijon & yellow)...pretty good :)
My family did not like this recipe at all; the chicken was bland, the bacon not crisp and the sauce was runny and too sweet. This recipe was not a keeper.
Awesome! A couple of revisions...I used dijon mustard and thoroughly mixed the mustard and honey before topping the chicken. Used the ready cooked bacon and microwaved the bacon for 20 seconds and added the bacon and cheese at the halfway cooking point. Was absolutely delicious.
I tried this recipe today and i wasnt sure at first since im fairly new at cooking but im glad to say that it turned out delicious i did add a few ingredients though, i added some onions, a bit of chopped garlic and cilantro...I added the cilantro because my boyfriend insisted but i dont suggest it because its flavor is too strong. If you do want to add cilantro to this recipe i suggest adding it at the end.
Few modifications -- no bacon, used 2 boneless, skinless breasts, some leftover chicken from the previous night, and two veggie burgers! It still came out great. One person does not prefer chicken, but he said that this recipe was the best way that chicken could be prepared (that's a compliment).
I rubbed the breast with seasoning salt and pepper before cooking. I also wrapped it with two strips of turkey bacon. The breast was very moist. I think a cheese with more flavor would have been better.
Fantastic!! The chicken was very moist and had a great flavor. I did make a few changes to make it healthier but it was still very delicious. I used turkey bacon and reduced fat mozzarella cheese. I also used Jalapeño mustard instead of yellow which gave it a nice bite without being too spicy. I omitted the lemon pepper and instead rolled the chicken breasts on a shallow plate of seasoned breadcrumbs before placing them in the pan and topping with honey and mustard.
This is my favorite chicken recipe so far from allrecipes.com. I sliced each chicken breast in half, poured the honey-mustard mixture over it, and then placed one to two slices of bacon on top of each chicken piece. When the chicken was done, I put it under the broiler to crisp up the bacon. In my rush to get the meal on the table, I forgot to add the cheese! It didn't need it. I served the dish with rice and salad. Next time I make it, I will use the cheese, but will sprinkle it over the rice and warm it enough to melt the cheese.
Very tasty. A hit all round
Great recipe! My girls (ages 3 and 5) ate it up too. I did substitute turkey bacon since my hubby is watching his calories and didn't use the lemon pepper becuase I didn't have any. VERY quick and easy dinner with things that are almost always on hand. Thanks!
We didn't like how the bacon part came out but it was still soooooo yummy!
Made tonight, added some minced onion and garlic. Went on family favorites list! Chicken moist, fairly easy and excellent taste.
Absolutely scrumptious and moist. I cut the breasts in half (they were huge), coated the chicken with mustard/honey mixture, put the bacon on top and then cooked it for 25 minutes. Then I topped each breast with a slice of mozz and baked 10 more minutes to bubble the cheese. Yum!
very yummy! could have used just a smidge less lemon pepper for my taste.
My family loved this. I did you Ken's Honey Mustard dressing instead of the honey and mustard. It was very moist and delicious. Thank you for sharing this recipe.
This chicken was SO good and SO easy. A HUGE hit! My boyfriend even mentioned how good it was one more time before he fell asleep. Following other suggestions I made a few changes. I mixed Dijon mustard, a little yellow mustard, the honey, a little garlic, and a little cornstarch to make more of a 'sauce' and spooned that over the chicken. I added some lemon pepper and then put one slice of bacon cut in half on the chicken right away because another reviewer had said the bacon didn't cook in only 10 minutes, and I prefer my bacon crispy. I followed the baking instructions - open the oven a few times to spoon sauce from the dish over the chicken, and added some Monterey Jack cheese toward the end. Perfect, easy, juicy, and delicious!
This was awesome I was looking for a way to spice up boring chicken and this was it. I added a few more spices to the chicken prior to cooking. I took the suggestions and precooked my chicken and this was absolutely Awesome
For those of you that know the show, this reminded me of Everybody Loves Raymond and how Debra's go-to lemon pepper chicken probably tasted. Long stroy short - I think this is a great recipe for somebody that doesn't normally cook (there are plenty of ways to keep chicken moist..) or perhaps it's different taste preferences. All in all, I will never make this again or even variations of it.
Suggestions: Serve with noodles on a bed of fresh baby spinach (gently sautee or simply fresh as you like)on top and then layer with the chicken. For a "full meal deal" heat a can (we like Hunt's) of diced tomatoes with basil, garlic and oregano and serve on top of the noodles before topping with the chicken. Add capers to the mozerella topping for the finishing touch in the last minutes of baking the chicken. Definitely use Dijon mustard. Regular "hot dog" mustard just doesn't carry the quality of flavor that Dijon does. Add hot crusty farmer's bread and a crock of real butter (forget margarine which is one molecule away from Tupperware - I'm serious ) and you've got a dish to die for. Make that a dish to LIVE for.
One of our new favorite dishes. Chicken isn't my favorite thing to cook, though, so this made it simple, easy and delicious. I used dijon mustard and real bacon bits, and it was an amazing combination with the honey and cheese. Will make this over and over again. Thanks!
I mixed creole mustard with the honey, spread it on both sides and added a diced clove of garlic. I also used shredded pepper jack cheese, which gave it a sweet & spicy taste. Simple, tasty & quick recipe!