Reviewed: Jan. 7, 2008

Very flavorful, quick and easy--which makes it a definite keeper. My sister (who is a very picker eater) loved it.

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Reviewed: Jan. 6, 2008

This is the we're on a diet and taking to many hours in college; so no more cream sauces and nothing too labor intensive recipe. Tastes good, not great, but so easy. Oh, another great thing I don't even bother measuring for this. I put however much I want of each thing and it comes out good. I put lots of mustard on mine and just a little on my boyfriend's every time.

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Misty

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Jan. 3, 2008

Thank you for this recipe. I've had it printed out and in my cookbook since 9-24-2001. It's a wonderful recipe and it sure is liked by everyone here.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Dec. 21, 2007

So easy, and I always have the ingredients on hand! The whole family loved this. I didn't use the whole 4 oz of mustard, just brushed a light coating over each piece. Didn't measure the teriyaki, just drizzled Yoshidas over each piece. Snipped bits of the pre-cooked bacon on top and baked as directed. Put the Parmesan on last 10 minutes. Used thighs and breasts.Really good flavor - I might use more mustard next time, will definitely make again!

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THELAWRENCES

Cooking Level: Expert

Home Town: Missoula, Montana, USA

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Reviewed: Dec. 11, 2007

This recipe was sooo simple and delicious! We didn't have teriyaki sauce at home so we used Yoshida Sauce instead. We added just a sprinkle of Parmesan cheese to cut back on the saltiness that the other reviewers mentioned. We also omitted the bacon bits. It was DELICIOUS with the Dijon mustard and Yoshida sauce! We'll definitely make this dish again and again.

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Angela

Cooking Level: Expert

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Reviewed: Dec. 5, 2007

The chicken came out nice and moist, but the flavor of the mustard overwhelmed everything else and I'm not a huge fan of that kind of mustard. If I make it again I would really cut down on the amount of mustard used.

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cookingmom

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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Reviewed: Nov. 26, 2007

This recipe was very quick and easy! It was also very tasty! My husband and loved it!

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Loveland

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Reviewed: Nov. 20, 2007

The combination of bacon and soy sauce made this dish too salty.I don't think I will make this dish again. Sorry!

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nadia1111

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Reviewed: Nov. 13, 2007

Really a very tasty, interesting dish. The only hassles were the fact that the time noted in the recipe at that temperature resulted in chicken breasts that were not done - add another 15 min. As well, the cheese came out hard as rock. Might suggest putting it (the cheese) on during last 5-10 min. Otherwise a great dish.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Nov. 12, 2007

This was a great and easy meal. I was skeptical because I don't like teriyaki or Dijon mustard, but the combination of the two was great! I used bone in chicken breast and removed the skin, since it was all I had. This one will go into our dinner circulation.

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Ashley

Cooking Level: Beginning

Home Town: Roanoke, Virginia, USA

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Reviewed: Nov. 7, 2007

Delicious. Will use less teriyaki next time, as I threw most of it away. Also, would put cheese on in the last 5 minutes only. Will be making this one again.

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MEGPACK

Cooking Level: Intermediate

Home Town: Nyabing, Western Australia, Australia

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Reviewed: Oct. 29, 2007

The title says it all! I used this recipe at the beach this year when we were vacationing with family and friends. Each couple (or family) was responsible for cooking dinner one night during the vacation. This recipe was so inexpensive to make and took such little time to prepare. Everyone loved it and said it was the best dinner of the week!

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amy

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Reviewed: Oct. 22, 2007

So simple, yet absolutely wonderful!

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AELAND

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Reviewed: Oct. 20, 2007

I love this chicken!! It is easily my favorite "quick chicken" recipe. I usually do up a bunch of bacon on the weekend and it becomes a quick chicken dish for the middle of the week. My sister tried it and loves it too.

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HIGDONK

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Reviewed: Oct. 17, 2007

OMG, this chicken was soooo good! I made it last night for some of our friends. Everyone loved it!!!! Thanks!!

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BROOKE

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Reviewed: Oct. 7, 2007

My family loved this recipe. I did not have any bacon bits so I cut up some Canadian bacon and sprinkled that on top. The bacon was nice and crispy and the chicken was so flavorful-And best of all quick and easy! I served it with some corn on the cob and rice pilaf.

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A1SAUCE3

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Reviewed: Sep. 26, 2007

Awsome recipe. It was a hit for dinner last night. Thanks

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Julliane Twa

Home Town: Calgary, Alberta, Canada

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Reviewed: Sep. 24, 2007

I made this tonight, and it was delicious! Very skeptical at first because I don't like mustard, so I used a honey Dijon mustard, and skipped the bacon bits for fear that it might be too salty. Made with Balsamic roasted red potatoes on this site and was great!

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Pedro093345

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Reviewed: Sep. 16, 2007

This was great. I used tenders instead and it worked fine. I think next time I wont use quite as much mustard or terayaki. Didnt have any bacon bits so we cooked some up and crumbled them.. I think the bacon was actually the saltiest part and probably not needed. I served it with some rice pilaf and it was perfect.

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