The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 10, 2004
Delicious! But my, how fattening! OMG! I grilled the chicken and the bacon on my George Foreman grill to make the recipe a little bit healthier. I then added the bacon to the cooked chicken and the cheese on top, and put it in the oven on "broil" for about 4 minutes to melt the cheese. Lastly, I sauteed half a small onion along with my fresh mushrooms, added that on top, and used a low fat honey dijon as a topping. Heavenly dish!!:-) I hope I at least knocked off 20 grams of fat doing it my way though! Ally
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Photo by ALLY99

Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 24, 2004
SOOOO GOOD! I skipped the honey mustard, the chicken itself was too good to dip in anything. The only thing I changed was I used sliced colby instead of the shredded. I also served it with mushrooms AND onions, it was awesome!
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Photo by Erin

Cooking Level: Intermediate

Home Town: Fennville, Michigan, USA
Living In: Avon Lake, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 8, 2004
This was OK, no sure about the honey mustard sauce though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 2, 2004
My boyfriend and I are not honey mustard fans so I made the recipe sans sauce but served it next to a side of asparagus with Hollandaise...it was nice to dip the chicken in a little of the Hollandaise sauce. I think, if seasoned enough, the flavor of the chicken is too good to mask with thick Honey Mustard - a light coat of Hollandaise every couple bites was enough for me! Overall a good recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 22, 2004
I am so glad I found this version of the 'Australian' chicken. I like it much better and don't thinks its so heavy. I adjusted the seasoning a little for my chicken - cajun spice, garlic, onion powder and a smidge of soy sauce. Don't really care for the sweet honey-mustard sauce so skipped that. Will make this often!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 16, 2004
Received rave reviews! It was as good if not better than this dish served at the restaurant. Added extra mushrooms as always!
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Home Town: Poway, California, USA
Living In: Yuma, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 16, 2004
Very yummy! I would not change anything. Thanks you the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 2, 2004
My whole family thought this recipe was good but needed more seasoning. Next time I would add some onion and garlic powder. I would also use thinner chicken breasts. I could only eat 1/2 of one and my husband who usually eats like a horse could only eat one. I also made my own Honey Mustard dip just mixing honey and Dijon mustard. I would definately make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 29, 2004
I was a bit disappointed the first time I made this because it just was kind of bland. I made it again seasoning the chicken to my liking, garlic, Greek seasoning, and added thinly sliced onions. I like it better.
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Photo by Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 9, 2004
This is an excellent recipe...better than that famous steakhouse.
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Cooking Level: Expert

Home Town: Kenova, West Virginia, USA
Living In: Ashland, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 29, 2004
Very easy to make. I baked my chicken 350 for 1 hour 15 minutes, covered. I sauted 3 tblsp. butter with portabella mushrooms, 1/2 large onion, and 1/2 tsp. garlic. The chicken tasted great with Brianna's Honey Mustard sauce and mushroom mixture. Served with a baked potato which I put in the same time as the chicken, corn and cranberry jelly. *Update* We had left overs the next day and the chicken had a lot more flavor. I will try this recipe again and marinate it overnight.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 18, 2004
Dah Bahmb
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 28, 2003
I have made this a couple of times for my family and it has always been a hit! Very easy to make also!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 13, 2003
This recipe was so easy to make. My husband and I really enjoyed it. I marinated the chicken about 3 hours instead of 1. I also served the honey mustard on the side because it makes it easier to regulate how much you are using. That way all of your dressing doesn't go to waste trying to use the entire bottle (not to mention that honey mustard has quite a bit of fat in it). I'll definetly make it again!
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Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 6, 2003
This is a DEADLY recipe. I absolutely loved it as did my husband. Just hope there's left overs!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 16, 2003
This was a wonderful recipie. I did, however, change a few simple things. I marinated the chicken in the morning and let it sit all day in the fridge- much better. Also, I use colby-jack cheese and it was perfect. Finally, I served the dressing on the side for individual dipping. Overall a fabulous recipie. One of my favorites!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 10, 2003
This was one of those rare recipes that I tried that the WHOLE family really liked. I have a picky 12 yr. old who rarely likes anything and even he complimented it! I used baby portobello mushrooms and found we only needed about 4 oz. of the cheese. Some used the dressing, others did not. It was fabulous - deserves more than 5 stars!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 26, 2003
I have very picky boys and they all LOVE this chicken. I cook the chicken on our BBQ after marinating and add the bacon/cheese during the last few minutes of grilling. I omit the mushrooms as no one in my family will eat them. Also, I tried the "chicken" worcestershire sauce, but found the beef to be our favorite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 19, 2003
I marinated the chicken for the whole hour & flipped it about every 20 minutes. Broiling the bacon for about 6 minutes was WAY easier than frying it. The chicken was very flavorful; most people in my family didn't even use the honey dijon. OH! KC Masterpiece makes a Honey Dijon Dip...it's very tasty (it's what we used to dip this chicken in.) I will cook this chicken again soon! Very easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 14, 2003
This is a very delicious quick and easy recipe! I didn't have any worshishire sauce on hand, so I just completely left it out and it was still very very good! Only thing about this recipe is that the cheese makes it a little greasy, but it was a lot of flavor! I highly recommend this recipe.
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