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Easy Honey Mustard Mozzarella Chicken
SUBMITTED BY:
SARAHBEA
PHOTO BY:
kimbernic
"This is simple, and very yummy! My husband loves it and he is as picky as they come! Just throw in the oven and relax. Goes great with rice or noodles. Enjoy!"
RECIPE RATING:
Read Reviews
(141)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
35 Min
READY IN
50 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.
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REVIEWS
Reviewed on Mar. 18, 2007 by AndiK
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AndiK
Mar. 18, 2007
I made this tonight for dinner, and my husband rated it a 9. I used dijon mustard instead of yellow mustard. I actually blended this with the honey to my taste and spread it evenly over the chicken. At this point, I also sprinkled on the lemon pepper and added fresh chopped garlic to the baking dish. I also wrapped a whole piece of bacon around each breast. Then, I popped it into the oven at 375 as per instructions. After about half an hour, I kicked it up to broil to crisp the bacon. After I broiled the bacon for a little bit, I put on the cheese. Instead of using mozzarella, I used a shredded colby and monterey jack cheese blend. I broiled the cheese as well. The only thing that I think I would have done differently is flipped the chicken after a few minutes of broiling on one side so that I could get the bacon crisp on the other side too (since I had wrapped a whole piece around them) before adding the cheese. Overall, quite delectable.
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15 users found this review helpful
I made this tonight for dinner, and my husband rated it a 9. I used dijon mustard instead of...
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Reviewed on Aug. 28, 2007 by
K.Glavin
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K.Glavin
Aug. 28, 2007
This has become one of my staple recipes, but I omit the bacon and cheese. It's fast, simple and so tasty. The chicken comes out moist and I like being able to adjust the honey and mustard ratio per my tastes. I tend to pair it with steamed broccoli and a baked sweet potato.
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12 users found this review helpful
This has become one of my staple recipes, but I omit the bacon and cheese. It's fast, simple...
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Reviewed on Jan. 1, 2007 by TALQ
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TALQ
Jan. 1, 2007
My husband does not care for chicken breasts (too dry and tasteless, he says), but he admitted this was the best yet and that it definitely was a keeper. I followed others' suggestions and wrapped each breast in two strips of bacon at the beginning, drizzled the honey-mustard sauce over bacon and breasts, baked 40 minutes, then sprinkled the mozzarella cheese just until melted. It was absolutely the most delicious Honey-Mustard Chicken dish we have found and believe me, we have tried many! Thanks, Sarahbea!
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12 users found this review helpful
My husband does not care for chicken breasts (too dry and tasteless, he says), but he admitted...
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Reviewed on May 27, 2005 by
Valerie's Kitchen
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Valerie's Kitchen
May 27, 2005
This is wonderful with a couple of changes. I used dijon plus a little yellow mustard. At the end of the cooking time before adding the cheese, I sprinkled a little cornstarch into the honey mustard sauce and stirred it up to thicken it a bit. If you don't do this the sauce will be very thin. Then top with the cheese and bacon bits instead of whole slices of bacon. This lowers the fat while still adding the flavor. Everyone LOVED it!
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11 users found this review helpful
This is wonderful with a couple of changes. I used dijon plus a little yellow mustard. At the...
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Reviewed on Aug. 16, 2007 by JMSPARTRIDGE
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JMSPARTRIDGE
Aug. 16, 2007
Great recipe. Even the kids who were skeptical ate every bit. I sliced the chicken in half lengthwise to make thinner fillets. Then I rolled them and wrapped each one with bacon and secured with a toothpick. I seasoned with black pepper and after I mixed the honey and dijon mustard together I pour it over the chicken. Since I used thinner pieces of chicken I did not cook it as long. Turned out so yummy. Thanks!
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8 users found this review helpful
Great recipe. Even the kids who were skeptical ate every bit. I sliced the chicken in half...
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Reviewed on Sep. 11, 2007 by
amie
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amie
Sep. 11, 2007
i made this on a whim, and it was amazing. i like how you can use as much honey and mustard to your taste. i always like the recipes you can play with. thank you for such a wonderful recipe
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5 users found this review helpful
i made this on a whim, and it was amazing. i like how you can use as much honey and mustard to...
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Reviewed on Jul. 12, 2007 by lgilli
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lgilli
Jul. 12, 2007
Fantanstic taste and easy. As suggested by another, subbed regular prepared mustard with Dijon mixed it with the honey. Also followed TALQ's suggestions of wrapping the chicken with the bacon, cooking for 40 minutes, then sprinkling with mozzarella cheese. This will become a regular in our household. Very moist and delicious! Thanks
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5 users found this review helpful
Fantanstic taste and easy. As suggested by another, subbed regular prepared mustard with...
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Reviewed on Jun. 30, 2007 by Laura
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Laura
Jun. 30, 2007
This was delicious-even my boyfriend thought so, and he is hard to please when it comes to food! I wrapped the chicken with as much bacon as it took to cover the entire breast and cooked it with the chicken for the entire time. Be sure to use bonless chicken breat halves to enjoy the flavor and don't forget the cheese. This recipe was very easy but looks like I slaved in the kitchen to make it. I'll be making this again, soon!
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5 users found this review helpful
This was delicious-even my boyfriend thought so, and he is hard to please when it comes to...
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Reviewed on Apr. 12, 2006 by sally
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sally
Apr. 12, 2006
This has been my favorite recipe thus far from this website. The only thing I did different was to wrap the breasts with about 2 strips of bacon. I also prepared it early and let it sit in the fridge for a couple of hours before baking. It was delicious. It had great flavor. Thanks for the recipe!
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5 users found this review helpful
This has been my favorite recipe thus far from this website. The only thing I did different...
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Reviewed on Feb. 7, 2006 by
THCOUNSELOR
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THCOUNSELOR
Feb. 7, 2006
This recipe was okay, but it took longer than ten minutes to get the bacon crispy, in fact I stuck it in the broiler because everything else for my dinner was ready. Also, the cheese and bacon didn't adhere to the chicken at all, it came off when we tried to cut the chicken in one big hunk. I would maybe suggest maybe putting some cheese and then bacon and then more cheese. That might help it stick to the chicken! As far as flavor, my family said it was okay, and I agree, maybe a more flavorful seasoning on the chicken, or maybe a more flavorful cheese rather than mozzarella?
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5 users found this review helpful