Reviewed: Aug. 8, 2008

The teriyaki and dijon compliment each other well.

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MalCocinero

Cooking Level: Intermediate

Home Town: Marshall, Michigan, USA

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Reviewed: Aug. 3, 2008

Excellent! I would not have considered these flavors together, but they are so savory.

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CJ in Texas

Home Town: Lubbock, Texas, USA

Living In: Amarillo, Texas, USA

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Reviewed: Aug. 2, 2008

The ingredients seemed like a weird combination, but this was surprisingly good and easy! I made it with hot teriyaki for a kick.

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Debby

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Reviewed: Jul. 21, 2008

Really Good! Made this with thighs on the BBQ! Would be good with any piece of chicken.

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munnymommy

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Reviewed: Jul. 12, 2008

The combination of teryaky, mustard, parmesean and bacon seemed a little odd, and I don't even like mustard, but I was pleasantly surprised that this recipe tasted really good.

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JAMIEHALL

Cooking Level: Beginning

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Reviewed: Jul. 9, 2008

LOOVVVE it!!!! Greats as leftovers too. Made it for my boyfriend whose Mom is caterer and he also is a chef thought it was delish!!!!

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CandiApple

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Reviewed: Jun. 23, 2008

I don't usually like chicken as my main dish, but this one is so tender and delicious. I substituted regular mustard for the Dijon, and Worcestershire for the teriyaki, then wrapped the chicken breasts in bacon slices instead of the bits, but it was still fabulous! It was super easy, enjoyed by all, and I will definitely make it again!

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JWinter

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

I thought this was ok... the ingredients didn't really work well together imo... the mustard was too powerful, the teriyaki sauce was nonexistent, and the cheese just fell off the top in a big crispy pile. Kinda like eating a mustard hot dog without the hot dog...

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foambox

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Reviewed: Jun. 14, 2008

Simple and easy to make. The guys loved it. Another great meal. Thanks.

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C trp 1/104th Cavalry

Cooking Level: Intermediate

Home Town: Annville, Pennsylvania, USA

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Reviewed: Jun. 6, 2008

This was surprisingly good!

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DEBBIEMAE

Cooking Level: Expert

Living In: Warren, Ohio, USA

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Reviewed: Jun. 5, 2008

Per other reviews about the saltiness, I used dijonaise and omitted the teriyaki all together. With these adjustments I loved it. Will make it often.

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smylpurty

Cooking Level: Expert

Home Town: Peru, Indiana, USA

Living In: Denver, Colorado, USA

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Reviewed: May 21, 2008

Good, quick, easy recipe. Used less mustard than called for. Just enough to lightly cover the chicken breasts. Definitely will make again!

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YOGABLISS78

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Reviewed: May 20, 2008

This was okay. It was really salty. I'll try this again and add some sugar to the teriyaki sauce. The bacon bits added to the saltiness, so I'll cut back on those too. Other than that, it was an okay dish.

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kimiko611

Cooking Level: Intermediate

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Reviewed: May 15, 2008

WOW!!! So easy and so tasty! I was a little skeptical, I even panicked since I made it for 4 lbs. of chicken... Then I thought I put way too much parmesan cheese. But it was perfect! I used about 1/2 Dijon mustard and 1/2 Dijonnaise. After I washed the chicken, I put it in a bowl with the dijon mixture to coat. Then I put in a pan and topped with the Teriyaki sauce, and crumbled 6 strips of bacon over it, then COVERED with Parmesan cheese (NOT sprinkled, covered!) I cooked it at 400 for 45 mins. Served with stuffing. I had no idea how much gravy/liquid it would produce (it was alot!)... so that went over the stuffing. YUMMY! We will definitely have it again and again; next time I will probably combine the Dijon and Teriyaki and have the chicken marinate a bit. Thanks, Aimee!!

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Lori G.

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Reviewed: May 9, 2008

Way too salty, and this is coming from someone who loves salty things to snack on! Also the grated parmesean just seemed have a funky texture to me. I think it would have been better with the shredded or about a 3rd of what was asked for. I suppose a bit of time under a broiler to firm it up a bit may help as well. I think it has potential just needs work.

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mdc25

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Norman, Oklahoma, USA

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Reviewed: May 1, 2008

I have never been one to make a chicken dish, so when I pulled the chicken out of the freezer, I was not sure how I was going to fix it....came home saw this recipe and decided to give it a shot...I did not have the teriaki sauce...but I had everything else...and even without the teriaki sauce...this was really cool...next time I will make it with the sauce...thanks for the recipe!!!

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GRAYSENDAD

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Reviewed: Apr. 30, 2008

Loved this. The company I made it for kept raving (blush) I did add honey to the mustard but that was the only change. Will make again...and again...and again.

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