This is the tastiest, albeit, ugliest thing I have ever made but that is my fault, not the recipes. The cake itself turned out fantastic without making any changes! But when I went to make the glaze I overcooked it. I could have overcome this but instead I poured the glaze into the pan and stuck the cake back in. As a result the glaze turned into a giant, hard lump on top. I would recommend if you are unfamiliar with making glazes, do not try the cake-back-in-the-pan-and-let-it-site method of glazing. I am familiar with glazes and allowed this mistake to happen! That being said - I'm on my way down to the store right now to get ingredients to remake it. It's just that good!

Reviewed On: Dec. 26, 2008

I thought this was pretty good and we will certainly make it again. I did make a few minor adjustments. We mixed the mustard and sauce together. I thought the mix tasted a little bland so I added a tsp of sugar and a heavy dash of garlic powder before coating the chicken. We skillet cooked the chicken in the bacon grease which cut down dramatically on the oven time. Only about 20 mins. in the oven after 10 mins. in the pan (and these were pretty large breasts). Like other reviewers, we waited till the last 10 mins. to add the cheese and bacon. In addition to keeping the cheese and bacon from over cooking, it allowed the sauce to crisp up on the chicken.

Reviewed On: Dec. 17, 2008

I've been using this recipe for a couple of years now with exceptional results. One thing I've noticed from some of the reviews is that many people aren't letting it chill for the minimum 4 hrs or preferably overnight. I've found that this step is crucial for being able to easily roll the crust. Also, I don't exactly understand why, but if you use it right away, it does have a stronger shortening flavor. When you let it sit overnight that flavor completely goes away. Another key is not overworking the mixture. Less really is more. If you are getting tired working the mix by hand, you are working it way too hard. When you cut in the shortening, add it in small chunks so it should only need a couple of stirs. The other comments made about working with cold ingredients and tools are key as well.

Reviewed On: Oct. 20, 2008