Reviewed: Nov. 5, 2009

made twice, first time used regular mustard and didn't turn out all that great. second time used dijon mustard and tasted much better. I really like the fact that you can make the honey mustard to your taste. served over rice and will make again.

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triciareneeb

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Reviewed: Oct. 29, 2009

This is a great recipe to go from. I cut the chicken halves in half again, generously drizzled with honey, lightly (mustard is strong!) spread with honey dijon, topped with bread crumbs, added a few slabs of butter and sprinkled with some mozzerella 5 min before it was finished. Dubbed "Kickin Chicken" by my family!!

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Analyn

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

The flavor combination in this didn't wow me, to be honest. The lemon pepper with the honey and mustard and swiss cheese just didn't taste quite right. But the sauces and cheese made the chicken nice and moist, and it was eaten and enjoyed without complaint by the whole family.

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BELLAS682

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Reviewed: Oct. 18, 2009

I thought this was fantastic. I omitted bacon because I don't like it, but otherwise I stuck to the recipe. I served it with the Black Bean Couscous Salad from this site. Definitely making this again - scrumptious.

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Dayna

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Reviewed: Sep. 24, 2009

Yum! This was so easy, and using pantry ingredients it was very economical. I didn't think the ingredient list sounded very appetizing, but it turned out delish! I used Purdue thin sliced chx breasts, layered them slightly on top of eachother, brushed them with honey mustard, sprinkled with lemon pepper, then sprinkled jarred bacon bits. Baked in a 350 oven for 20 minutes, then topped with a shredded mixture of cheeses and turned the oven up to 425. Baked until the top was browned and bubbly. Definitely a keeper in our house! Thank you for the recipe!

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miss margo

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 15, 2009

I am not a chicken breast person, but this recipe makes boring chicken breast exciting. I used dijon mustard and fresh bacon. Bacon might need to a longer time since it didn't turn crispy after 10 minutes. And I regret that I did not put enough cheese. I served it with asparagus and rice pilaf. My hubby enjoyed it a lot. Will definitely use this recipe again.

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: Aug. 17, 2009

This is very yummy- 5 stars from my family. Only changes I made were done so because of convenience... I used honey dijon mustard and fresh bacon bits which I put on top of the chicken before baking (because I didn't read the directions properly!). Thanks for the great share!

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LRB

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Reviewed: Aug. 14, 2009

OMG! This is THEE best chicken I have ever had in my entire life! It was easier to make then PB&J and oh so delicious! I am in love with this recipe! I didn't have any bacon or mozz cheese and I am picky about only eating chicken breasts. I did use Swiss instead of mozz, but no matter how you make it, this is excellent. OMG!

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Amanda M

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Reviewed: Jul. 30, 2009

This recipe is pretty good, but gets a A+ for how easy it is - that's great for weeknights. I had tried the Aussie Chicken recipe from this site, and it was much more involved and less pleasing overall. I'd like it better with Swiss cheese, I think.

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Ellen Pfeiffer

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Reviewed: Jun. 25, 2009

This is great!!! Taste simliar but not exactly like Arbys chicken bacon swiss (without the swiss of course!) but you get the drift. Not real sure but putting the cheese over the uncooked bacon made the bacon not get crispy. maybe next time i will try to put the bacon on for like 10 minutes and bake it then top it off with cheese and broil it. Definitely will eat it again.

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sholston

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Reviewed: May 15, 2009

my family and I loved this you've gotta try this one you won't regret it!!!!

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Debi

Cooking Level: Intermediate

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Reviewed: May 14, 2009

At first, I was a little skeptical about the combination of ingredients (honey mustard with cheese & bacon?) but it was a hit with my hubby, teenager & mom-in-law! This is my kind of recipe...just a handful of ingredients which are in my kitchen already! The only changes I made was I used thighs (we're not "breast fans") which I microwaved till it was halfway cooked. I placed the chicken in a pyrex dish, spooned some sauce, sprinkle the lemon pepper and baked for 15 minutes; turned the chicken over, spooned the rest of the sauce, sprinkle the lemon pepper, and baked for 10-15 minutes (or until chicken's done). I topped it off with the cheese and bacon bits, then baked for 5 minutes. Quick. Easy. Yummy!

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JenBo SoCal

Living In: San Diego, California, USA

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Reviewed: May 6, 2009

I made this tonight, and everyone loved it! However, I got all ready to make it, and couldn't find the honey! So I started concocting a sauce to put on the chicken and came up with: a teaspoon of splenda, 1/8c mustard, 1/8 cu sugar free maple syrup, 1/4 cu peanut butter, and a sqeeze of orange juice. I wrapped each peice of chicken in bacon (about 1 and 1/2 slices each) and then smeared the chicken in the sauce (which was very thick). Baked for 25 minutes, and then switched to broil for 5 minutes each side. We put mozz. on only half of the chicken as we didn't know if we would like it, and then broiled another 2 minutes. It was GREAT! Everyone ate it up. Even the little one, who hates mustard.. and a lot of things! I would reccommend the original recipe or the one we made!

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Cristen430

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Reviewed: May 5, 2009

So good! Keeps the chicken moist and full of flavor. I stuck with the same mustard/honey ratio and thought it was perfect. I like recipes that are easy to do for just one serving and this was super easy.

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charanneg

Home Town: Charlotte, North Carolina, USA

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Reviewed: Apr. 24, 2009

Some of the best chicken my fiance and I have ever had! We recommend asparagus as a side :)

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Rachelle

Cooking Level: Beginning

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Reviewed: Apr. 22, 2009

I made this last night - it was quick, easy and left the place smelling like i had spent hours on dinner! I rated it a 3 because my husband said it was "OK" and when i asked if he would like it again he said "maybe". We both agreed that we thought it needed a little more honey. We added some afterwards and the taste improved alot. I did run into a problem while cooking it. I always seem to have trouble with recipes that call for baking bacon in the oven. The bacon was NO WHERE near done after the suggested time. We baked it about 10 minutes longer and then ended up having to switch it to broil for a few minutes at the end, that also turned into being about 5. Maybe it's my oven since this is a recurrent problem? Overall, the recipe and reviews excited me but i gave it a 3 star "C" because i thought the results were just that. If i could give it a C+ I would.

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KKParis

Cooking Level: Beginning

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Reviewed: Apr. 13, 2009

I pounded the chicken breast to about 1/2 inch thick with a tenderizer. I used cheddar/monteray jack blend cheese b/c I had that on hand. I cooked in oven until juices ran clear. This was devoured at dinner! I will put this into my regular rotation of dinners...

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GySgtsWife

Cooking Level: Intermediate

Home Town: Watson, Louisiana, USA

Living In: Belle Chasse, Louisiana, USA

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Reviewed: Apr. 8, 2009

Very good and simple. The only thing I'd do differently next time is to either add the bacon right at the start or pre-cook it separately. I felt it was a bit too chewy (underdone?) even after 15 minutes more than the recipe called for. Otherwise, will make this again. Yummy!

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Beth H

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

This chicken is fantastic, my wife loved it. The only change I made was to use the bacon bits instead of slices.

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Dan Cale

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Reviewed: Mar. 12, 2009

Very good recipe!! Followed it exactly and my whole family loved it. Will use this a lot!

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worke

Cooking Level: Intermediate

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Easy Honey Mustard Mozzarella Chicken

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