Reviewed: Apr. 17, 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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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Apr. 10, 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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JASY18

Cooking Level: Beginning

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Reviewed: Apr. 9, 2009

We did not care for this.

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myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

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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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lala'smom

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Helotes, Texas, USA

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Reviewed: Apr. 6, 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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adlundy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 1, 2009

wanted to give it 6 stars! AMAZING! it was like i couldn't get a large enough bite and though i was stuffed afterward, i was still craving this for an hour or two. i made a few small changes: since i didn't have any honey, i used some prepared honey mustard that i had already. i also sauteed some onions with the mushrooms and added about 1/2 teaspoon of thyme and sage with a dash of garlic. YUMMMMMMMMM!

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jametone

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Reviewed: Apr. 1, 2009

My husband's first word after the first bite was "interesting". I thought this was pretty bland but my 5 year old ate it all up hence, three stars.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Mar. 31, 2009

Great Recipe! I pounded the chicken and left out the Mushrooms. Next time I will probably leave off the cheese and bacon to save time or maybe try bacon bits.Either way it taste great.

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Joey Escalante

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Reviewed: Mar. 31, 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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PATTI2222

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

Half the sauce is PLENTY!

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JennieMart

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

Great party dish. I doubled the recipe, leaving out the corn syrup and sautéing an onion with the bacon. I marinated the chicken for several hours, in the honey, mustard, mayo mixture, reserving half of the marinade to use as a cooking baste. Cooked chicken, covered with foil, without browning it, topped with sautéed onions for 30 minutes at 350.Added bacon and cheese and cooked uncovered for 15 minutes more. I never did baste it with the marinade, so what remained I slathered on salmon the next night. Baked salmon is the oven. That was delish, too.

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coloradocookie

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Mar. 16, 2009

This was pretty good in my opinion. My husband and my son both loved it, which is why this gets 5 stars as they are VERY picky eaters. I myself would give 4 stars. I followed the advice of other reviewers and marinated the chicken in worschester sauce for several hours. I didnt use the cornsyrup, and only used one cup of cheese. I think it would have been better without the mushrooms. I did sautee them but i think they would have been better left on the side. This is a good recipe and I will make it again. Thanks!

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Rmorrow1126

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

Absolutely Amazing! I followed the directions exactly and my family loved it. I will omit the corn syrup next time b/c almost every review suggest it and I'm curious. But, I'm not sure how this could taste any better than it already does. Would double the stars if I could!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Mar. 1, 2009

I absolutely love this recipe one of my favorite dishes Not much to add because it is just that good!!!

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Noelle

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Reviewed: Feb. 24, 2009

Very nice. Didnt use much of the honey mustard sauce,my dad thought it was too salty (and I made it without corn syrup like others suggested) Used lots of suggestions from other reviewers and it turned out great. I would suggest fresh mushrooms, the canned ones smelled and tasted a little weird to me. Also, serve with something light! I served it with a rich garlic mashed potato recipe, and we all thought we were going to explode! It was soooo filling!

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HDCarleton

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

very simple and delicious. Son-in-love said it was better than he had eaten in his favorite eatery. Served a mushroom,onion, bacon mixture on the side because some don't like "shrooms".Did top chicken with bacon,cheese and sauce as stated.

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masoncup

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Reviewed: Feb. 14, 2009

I have been making this recipe for over six years now. This is one of my hubby' favorite dishes. The only thing I canged was leaving out the mushrooms... don't care for them and if you don't have the corn syrup... it's okay. I have made the recipe with and without it. I don't think it makes that big of a difference. It is no doubt a five star recipe.

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Felicia

Cooking Level: Expert

Home Town: Pasadena, Texas, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Feb. 14, 2009

Good with or without the mushrooms!

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HungryHungryHippo

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Reviewed: Feb. 12, 2009

Oooooh Yeah...this is a keeper! I can't wait to serve this to company. I used monterrey jack cheese and it was fabulous! I cooked the bacon (one slice per piece of chicken) in the microwave and crumbled it before topping the chicken with it. I sauteed the mushrooms in a little olive oil/butter mixture and removed them before browning the chicken (which I marinated with a little worcestershire and sprinkled with seasoned salt). I did not use the corn syrup per others reviews. From there I assembled as directed. Great recipe!

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Sassbucket

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Feb. 6, 2009

My Husband says " This recipe is a keeper" I sauteed the mushrooms with canola oil and added salt and pepper to taste. I also cooked the chicken breast with 1 Tablespoon bacon dripping and 1 Tablespoon of vegetable oil,also used thick sliced bacon. It was AWESOME !!!!!

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