This recipe was amazingly easy and quick to make, while still tasting like it would have taken much more effort and time. Thank you! I had chicken breast (bone in) marinating in the refrigerator from the day prior, in teriyaki pineapple marinade, planning on grilling. I think that this helped with the salt issue others mentioned, because it was a thicker cut of meat. But, since the weather was not appropriate for a cook out, looked for another recipe, found this one. In addition to bacon and cheese, I sauteed some mushroom pieces in the frying pan with the remaining teriyaki sauce left behind, after browning the chicken. I put the mushrooms a top the bacon pieces before baking in the oven. As for what I served it with, I boiled spiral pasta until al dente (with two chicken boullion cubes in the water, instead o f salt). After removing the cooked chicken from the pan, I.Served the chicken atop the pasta, sprinkled sunflower seeds on it, and with a side salad w/ asian dressing...DELISH.
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