The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: jul. 6, 2009
Not like the restaurant dish at all. It was an OK recipe, but I will not make it again. The recipe makes 1 3/4 cups of honey-mustard sauce which is way to much and a waste of ingredients. Plus it's extremely sweet; you must omit the corn syrup. The mushrooms should be sauteed prior to topping on the chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: jul. 2, 2009
Amazing!! I did a quick version with what I had on hand. I seasoned the chicken with garlic powder and cooked it on the grill. I omitted the corn syrup from the sauce, used light mayo, and a little less mustard than called for. I didn't have mushrooms, so instead I sauteed half a large onion and a green pepper, both sliced thin. I omitted the bacon and only used 1 cup of cheese to cut back on fat. Threw it all together and broiled it in the oven for 2 minutes. It was sooooo good and much healthier than following the recipe exactly. Everyone loved it and I can't wait to make it again for company!
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Jen
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Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: jul. 1, 2009
This was just "ok" for me...the sauce was too mustardy and, in my humble opinion, overwhelmed any of the other flavors going on with the dish. If you do make this recipe, halve the sauce ingredients as you will have more than enough for your dish.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: jun. 25, 2009
Made tiny changes, but mostly stuck with it! Husband devoured it and asked if I could make more! He wants it for dinner again tonight. :) He doesn't like mustard so I was a little worried but apparently for no reason. I left out the corn syrup, after removing the bacon from the pan, dumped half the grease out and sauteed 2 minced garlic cloves with half yellow onion (thinly sliced) w thinly sliced fresh mushrooms till just cooked, removed, used same pan to fry chicken on both sides, 4 mins each, little salt and pepper on the chicken w/ dash of cayenne, layered in baking dish, (chicken, sauce, onions & mushrooms, bacon) baked for 15 minutes @ 350, added cheese, baked another 10 and done! Soooo yummy.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: jun. 9, 2009
Hello!!! This was delicious!!! I made a few changes, but mainly stuck to the recipe. I used turkey bacon and after cooking it, I sauteed peppers, onion and garlic in the grease and omitted the mushrooms. I added some cayenne pepper to the season salt because we love spicy food! I then cooked the chicken in the same pan. By using one pan, you get all the flavors of the dish. For the sauce, I reduced the amount of corn syrup to 1 tsp. and used mircle whip instead of mayo. I topped the chicken in the dish with the sauce, then bacon and veggie mix, then Jack cheese! Sooo yummy! I will surely make this again!
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Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA
Living In: Round Lake Beach, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: jun. 9, 2009
Very good!!! I had experienced a number of flops with a similar recipe, so I am thrilled that this was "the one"! I reduced the honey to 1/4 cup and kept the corn syrup. This was a great honey mustard sauce. I also marinaded the chicken (dale's sauce & lemon juice) and browned the chicken in the bacon grease for flavor. Cooked the chicken 15 minutes, then added the cheese, then baked 10 minutes more. Thank you for a great recipe!
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elt
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: jun. 3, 2009
Great flavor combination! As suggested by others, I left the corn syrup out of the honey mustard sauce, and we didn't miss it (my husband is allergic to corn syrup). I also used Worcestershire sauce and minced garlic with the seasoned salt to "kick up" the marinade a little. To save dishes, I used the same skillet to fry the bacon, then saute the mushrooms (in bacon drippings; not sure why the recipe seems to indicate they would go into the 9x13 dish raw . . .), then brown the chicken (also in drippings). Baked for 15 min. as indicated. Delicious!
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Kim
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Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
Living In: Mosheim, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: jun. 2, 2009
If I could give this 4.5 stars, I would. Just a little too much sauce and a little too sweet for me, but my boyfriend devoured it. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: jun. 1, 2009
I made this recipe exactly as posted and I thought it was awesome! Unfortunately, my boyfriend felt it was a bit too sweet and too mustardy and only rated it a 3. He said he didn't hate it, but he would not ever ask for me to make it again. I will make this again if I am only cooking for myself, but that doesn't happen very often. This does have a very high fat content with all the ingredients, but it sure was tasty!
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Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: may 15, 2009
This is divine. I have made it a few times and nothing but rave reviews. The only thing is that I too, cut the sauce back by half. U really don't need it. Excellent recipe.
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Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: may 14, 2009
This recipe was great! I halved the recipe, though, because I was preparing for only 2. After reading some reviews I changed it up a bit, though, and it was outstanding. First, I marinated the chicken with Worcestershire Sauce and Salt. Then I oiled up my pan and saute'd my mushrooms. Then I made my bacon in the same pan and with all the bacon grease still in the pan I browned my chicken for about 3 minutes on each side. For the sauce I didn't use the corn syrup and didn't miss it. I put the chicken in the pan, coated it in the honey mustard sauce I made, put on the mushrooms and the bacon. I only cooked the chicken for 15 min @ 325 degrees because the chicken was thin. When it came out it was so juicy and delicious! I served it with lime juice on each piece of chicken and sauce on the side. Will make again!
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Cooking Level: Beginning

Home Town: Westerville, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: may 3, 2009
Great dish! I used reviewers' recommendations and cooked the bacon first, then cooked the mushrooms and chicken in the bacon grease. I'll go half on the sauce next time, too (as others have suggested, the amount specified in the recipe twice what's needed). Thanks for an excellent recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: apr. 28, 2009
I was a bit leary of this recipe. I like honey-mustard in small amounts and there was just SO much of it in this recipe. I used probably about half the sauce (left the rest in the fridge to use for something else later), and it still seemed like a lot. But it was really good and I was quite surprised. I think actually the cheese made a difference cause I'm a cheese lover. Left off the mushrooms since I dislike them. Not only could the sauce be cut down, but I don't really get the point of the corn syrup. Honey is sweet enough. I think I'd leave that out next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: apr. 22, 2009
This wasn't bad, but I don't think I will make it again. Normally that sentiment ranks three or fewer stars, but upon rereading the recipe I realize a couple of the issues were my own silly fault. I considered cutting the honey mustard in half but decided against it, and now wish I had. I had an exorbitant amount of honey mustard, and I ended up throwing away the remainder because it wasn't tasty enough to save and use for anything else. I apparantly confused the directions for this recipe with another recipe I was considering because I pounded the chicken breasts. At that point, I found cooking them for even just 3 minutes on each side almost cooked them entirely. I felt like the various liquids in the pan diluted the flavors inherent in the dish, and simply adding more of the honey mustard did not solve the problem. I also didn't like the way the bacon tasted after being sandwiched between cheese and mushrooms and baking for 15 minutes, but I don't really blame the recipe for that. If I do make it again, I will just place the bacon on top right before serving.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Troy, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: apr. 20, 2009
Wow! My family loves this recipe. I have made it several times. Just as good as the version made at the Outback restaurant. Thanks for the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: apr. 14, 2009
I enjoyed this recipe. I followed the directions for this the first time and it was good. Not something I would go out of my way to make again. Due to the other reviews, maybe it was the honey mustard???. I might try a store bought one next time. I love honey mustard anything, so I am not sure why this didn't taste good to me. I did variy up the recipe the next time, but not a lot. The only changes I made was instead of honey mustard, I used BBQ sauce. I also used Cheedar Cheese. My husband and I both really liked this version better than the original. I plan on making this recipe with BBQ sauce in the future.
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: apr. 9, 2009
We did not care for this.
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Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA
Living In: Key West, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: apr. 7, 2009
I have been making this recipe for over 5 years now and is one of my family's "MUST HAVE" meals. I know many of us like to "tweak" ingredients in recipes, but trust me when I say - "Don't change a thing"!! Follow the exact directions and I promise you will have an all time Chicken recipe for a lifetime. Absolutely Delicious. I love to serve this with mashed potatoes (and put a little extra honey mustard sauce on top) and roasted brussell sprouts. YUMMY in OUR TUMMY!!!!!
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Helotes, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: apr. 7, 2009
This was really good and probably would have been better as written, but I wanted to make it a bit lighter. I brushed the honey mustard sauce over the chicken breasts, and topped it with the sliced mushrooms, bacon, and cheese and then stuck it in the oven for 30 minutes. I would place foil over it for a bit so the cheese doesn't burn. Very good taste this way!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: apr. 6, 2009
This is TOO good. My DIL made this and shared the recipe. YUM !! I used canned mushrooms.Might try w/o corn syrup next because I am not fond of "too" sweet, but it is EXCELLENT !! Easy too. You must try it . Thanks for sharing :-) The best recipe I have made from this site !
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Cooking Level: Intermediate

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