We've been making this for a while now and really enjoy it. As is, it's a little heavy on the mustard. I've found that 1 TBS of Dijon per breast is the perfect amount. I use a thick honey/teriyaki 30-minute marinade in place of regular teriyaki sauce. You can find it in the BBQ sauce section at the store. I add a little more teriyaki sauce to the dish as a personal preference. I combine the cheese and bacon before sprinkling on. Bake at 375, 45 mins. To keep the cheese from burning and the chicken moist, I cover the dish with foil and remove about halfway through. Then I use the juices to baste over the top a couple times before it's done. Comes out perfect.

Reviewed On: Oct. 8, 2009

This was suprisingly addictive. My husband isn't even a big fan of shrimp and he mentioned having it again this week. To cut back the fat and calories, I used 'I Can't Believe It's Not Butter' and less of it. Still tasted great! I cut the shrimp into smaller pieces and baked in the mustard/butter mix with some leftover crab meat and chopped asparagus, served over brown rice. So good! Will definitely make again...this week, apparently.

Reviewed On: Jan. 9, 2009

I knew the oven would be fully occupied on Christmas day, so I prepared this on Christmas Eve to have on Christmas morning. We all LOVED it! Even baked the night before and reheated, it was excellent! My father is very, very set in his ways and an extremely tough crowd when it comes to 'new' foods. He kept going back for more! I used 2 cans of the Grands biscuits instead of three regular and it was the perfect amount. It didn't look like it at first glance, but man, how it swells! The only other change I made was to use a bundt pan instead of a tube pan. Laid out some wax paper and flipped it while still hot, as other suggested to let the goo ooze throughout. Delicious! This is seriously one of the easiest and tastiest things ever. I served it with a side of frosting from Clone of a Cinnabon recipe on this site...smearing it on top seemed like it would make it a little too sweet. But the two compliment each other wonderfully. As we speak, I have another in the oven to give to our neighbor for snowblowing our walkway. You won't regret trying this recipe! Note: If you plan to flip your monkey bread after baking, reserve some of the brown sugar mixture and reheat with a little more butter after the bread has finished baking. Pour over the bread to glaze the top and sprinkle with nuts...makes it look at great as it tastes.

Reviewed On: Dec. 29, 2008