Reviewed: Oct. 7, 2007

This was awesome I was looking for a way to spice up boring chicken and this was it. I added a few more spices to the chicken prior to cooking. I took the suggestions and precooked my chicken and this was absolutely Awesome

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Geniese

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Oct. 7, 2007

This recipe was total yum. I prepared it exactly as the recipe stated. However, if you wait to put the bacon on after the 20 minutes of baking the chicken breasts, it will take at least another 20 minutes for the bacon to crisp up. Then you can add the mozzarella! Thank you for the great recipe. Will make again.

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Laurie

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Davenport, Iowa, USA

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Reviewed: Oct. 7, 2007

I thought this was tasty and followed the advise of others that cooked the bacon first then put it on top of the cheese for the last 10 minutes.

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Amber

Cooking Level: Beginning

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 6, 2007

Very good and so easy! My bacon didn't crisp up very much so next time I'd cook it some first before baking it.

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Nessa B

Cooking Level: Intermediate

Living In: Sterling, Virginia, USA

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Reviewed: Oct. 6, 2007

This was great ! One of our first attempts at a receipe from this site and it was delicious ! Only thing I did differently was used less chicken but kept the rest of the ingredients the same which allowed for extra dressing that saved for the perfect salad dressing the next day. I also broiled the bacon at the last minute. What I would do different next time would be to put the mozzarella on before the bacon and then broil as it would have allowed for an even crispier bacon. Common sense I know but I am still learning !! Overall this was a great receipe.

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Nicki

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Reviewed: Oct. 5, 2007

This chicken was so good and easy to make! My husband was disappointed that I only made four chicken breasts. Next time, I am going to double this recipe for left overs!

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channen1104

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Oct. 5, 2007

This chicken had just a wonderful taste and very easy to make. I will cook 5 minutes longer next time, though.

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Oct. 5, 2007

How can something this easy to make be so delicious! I think I can do this in the future without looking at the recipe- and I WILL be doing it- OFTEN.

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Chef Bob

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Reviewed: Oct. 5, 2007

This dish was pretty easy to make. I found it to be tasty as well, although we tend to prefer a little more spice. I did alter the mustard/honey to suit my taste however, and the recipe is easy to tweak.

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Chammy

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

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Reviewed: Oct. 4, 2007

Wow! This is definitely a winner in my family! My husband usually grumbles when I make chicken but this time he just raved on and on about how much he loved it! I used spicy brown mustard instead of regular for a bit of a kick and wrapped the bacon around the chicken prior to cooking. 40 minutes was perfect for the chicken and bacon. I wish I would have added corn starch as one reader had suggested as the sauce was a bit too runny for me. But it worked well to add the sauce to some rice as a side dish...yum! Thanks and we will be using this one again!

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Amy Ragland

Cooking Level: Beginning

Home Town: Rochester, Minnesota, USA

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Reviewed: Oct. 4, 2007

I tried this recipe with turkey bacon and the whole family loved it!

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BGoolsby

Cooking Level: Intermediate

Living In: Rockwall, Texas, USA

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Reviewed: Oct. 4, 2007

Very good and oh, so easy!! Family all loved it!

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kdsmom

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 3, 2007

We liked this quite a bit. I used just regular honey mustard since we had it on hand. I cooked the bacon in a skillet while the chicken was cooking and crumbled it on top instead of using the strips. Then we cooked some potatoes in the bacon grease and served with a salad. Not very healthy, but still very good on the whole. But I wanted a little more flavor from the chicken. Maybe it needed to be marinated or something. I'll play with it, but it will definately stay in the rotation.

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Drew Hess

Cooking Level: Intermediate

Home Town: Groveland, Illinois, USA

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Reviewed: Oct. 3, 2007

Wonderful! So easy! I used the Oscar Mayer real bacon pieces to cut down the fat. My husband loved it too!

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msop82

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Oct. 2, 2007

I too struggle with finding chicken recipes for my husband so whenever I find a new one I try it. This recipe was wonderful and even better my husband really liked it. I tried sweet & spicy mustard which added a little more flavor. I also cooked the bacon for a couple of minutes in the microwave for a little extra crispyness. Thanks for this recipe.

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Heather

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Reviewed: Oct. 2, 2007

Made it exactly as recipe. Used Dijon mustard. Be liberal with lemon/pepper. Super dish. Next time I may try putting bacon on but holding the cheese until the end and just getting it bubbly and brown for the last couple of minutes. Bacon cooked but I like it a little crisper and it seemed the cheese held it back from crisping like I like it. Will definitely make it again. And it's even a great dinner on a work night - fast and easy!

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NUTSABOUTCOOKIN

Cooking Level: Expert

Home Town: Mckeesport, Pennsylvania, USA

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Reviewed: Oct. 1, 2007

Absolutely delish!!!!!! Pre-mixed the honey with French's prepared onion mustard. Only minor observation and probably something that can't be fixed - melted mozzarella doesn't stay on the meat - you cut into it and it sloughs off the chicken. It would be nice if it somehow stayed on the meat.. Otherwise - a GREAT dish - my son gave it a 4.999.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Oct. 1, 2007

This recipe was very good. My family enjoyed it very much. I did do some changes. I butterflied my chicken breast and I lightly seasoned the chicken. I mixed the mustard and honey and poured it over and baked it. I turned them around halfway to get the other side colorful. At that point I wrapped the bacon all around and put the cheese over it. I served it with garlic mashed potatoes and corn on the cob. It was a hit. I will make this again.

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Ana

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 1, 2007

What a special Saturdy night dinner for two! This was so easy and very good not to mention very eye appealing!This is company worthy and I will be making this for a family dinner soon! I did make some changes and took the advise of other reviewers. I wrapped the whole breast half with bacon from the start, using 2 slices of bacon. Then drizzled the sauce which I mixed together. I baked for about an hour uncovered so the bacon was well cooked. Very moist and I'm fussy about white meat of chicken because it is often dry but not this time! I served this with my crockpot cheesey potatos and peas.

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Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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Reviewed: Sep. 30, 2007

Wow was this good! Definitely a keeper. I used Dijon mustard. Put the bacon in the microwave to cook it a little bit so I could drain some of the grease off and then put it on the chicken for the whole cooking time, and it turned out crispy. think next time I will try Cheddar or Colby for a different flavor. Update: I didn't have enough chicken to make this, but I had left over ham. I cubed the ham and the 2 chicken breasts I had, put them in the oven wih the sauce for 25 min. I cooked and crumbled the bacon (don't over cook), and used a shredded cheese mix of Colby, Jack, and Cheddar and put the dish back in the oven for 10 min. It was fantastic served over rice!

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