Reviewed: May 29, 2007

I read a lot of the reviews before making this dish and I think it really helped. I wanted to make a smaller portion of chicken without lots of extra sauce so I just made enough honey mustard to cover each side of the breasts of chicken. I covered each chicken breast with the sauce then wrapped it with bacon before baking. the result was moist chicken and crispy bacon. I would definatley make this again however I would add less honey and I would use mozzerella cheese as in the recipe as I tried it with tasty and it was a bit too rich!

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lindz88

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Reviewed: May 7, 2007

very easy and tastes good

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ALONGSHO

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Reviewed: Apr. 2, 2007

This was delicious...it reminded me of the Alice Springs Chicken from Outback Steakhouse. Yummy

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Kimmie0719

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Reviewed: 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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AndiK

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Reviewed: Mar. 15, 2007

I had high hopes for this one but it seemed just so-so. I think I would like this better if I blended the honey and mustard together before drizzling so the tastes would be more balanced. I used a 3 oz. jar of real bacon bits and added 8 oz. frozen chopped broccoli to the pan (had to bake for an additional 15 minutes). Served this over brown rice. Maybe we'll try again with a few changes. It was definitely very easy, though!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Mar. 8, 2007

This turned out excellant! My family loved it. I will save it in my recipes for sure.

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angela

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Reviewed: Feb. 17, 2007

I made this last night for supper and it truly was delicious not to mention quick and easy! I liked all the flavors together. I used split chicken breast and thighs (My husband thinks boneless is too dry, but I don't) anyway,it turned out great, and I used real bacon bits to save time. My son loved this too!! Thanks for a great recipe!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Feb. 9, 2007

I thought this was very good! I will make it again. I used real bacon bits to save time. (Plus I wanted to make sure the bacon got crispy, as this was a complaint in other reviews.) Next time I will add even more bacon bits because the bacon flavor is the perfect addition to the recipe. I did halve the sauce originally, and then when I took the dish out to add the cheese and bacon, I dumped most of the extra sauce out b/c I did not want the chicken swimming in it. Definitely don't use the full amount of sauce-- it will go to waste! Overall, great mix of flavors and very easy!

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McSnick

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Reviewed: Jan. 22, 2007

My husband, my brother and I loved it but I did make changes to it. After reading some other reviews I sprinkled lemon pepper on it first then I put the honey mustard on top of that, for the honey mustard I added the mustard to the honey little by little and tasted it till I liked the flavor, I also added some cornstartch in it so that it thickened up. Then after I drizzled the honey mustard on the chicken I put a little chedder cheese on it instead of mozzarella, chedder has a bolder taste, it was good. Then I put the bacon on before I put it in the oven(instead of waiting till the end of the baking time to put the bacon on) so that it got a little crispy. Then of course I did add more chedder cheese at the end of baking so that it would melt. To top off the chicken I chopped up onions and pickles and garnished the chicken with it, my husband really liked it. Next time I will try bacon bits so that it is lighter in calories and fat. But it was very Yummy!!!!

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Windsey Woo

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Reviewed: Jan. 13, 2007

Excellent recipe. Never would have combined those ingredients, but it was scrumptious. This will become a staple since I always have all the ingredients. :-)

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Armywife2312

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Fort Worth, Texas, USA

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Reviewed: 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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TALQ

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Reviewed: Dec. 17, 2006

This was great, and I will make this again.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 16, 2006

This is all of my husbands favorites! He loved it and I loved how easy it was to make.

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loopymay

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Reviewed: Aug. 16, 2006

I will definitely make this again, although I may halve the mustard and honey. It just seemed like more covered the cooking dish than the chicken. We also thought this would be an even better sandwich, on a roll.

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Kelly

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Reviewed: Jul. 29, 2006

ok, but everyone in my family was pulling off the bacon and cheese and eating it. The chicken was just ok.

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Alan Smith

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2006

I enjoyed this recipe. I used Dijon mustard. I cut the chicken up into smaller pieces for ease in serving it. I also cut up the bacon and fried it prior to topping the cooked chicken with it. I pre-cooked some mushrooms with a little garlic and topped the chicken with that, then the bacon and then the cheese. Everyone liked it! Served it with rice and a salad - quick, easy and yummy!

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castamper

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Reviewed: Jun. 21, 2006

Pretty good. I thought it was going to be too mustardy, but it ended up fine IMHO, though there was too much sauce. I was fairly generous with the lemon pepper. I couldn't even taste the bacon so it was a waste of fat, but had I read the reviews first I would've cooked it ahead of time -- maybe then I could taste it. I agree with the reviewer who said the topping just slides off when you try to cut into it -- I think putting some cheese on first would work well. Despite what sounds like some complaints/problems, I did like it fairly well and would make again.

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Erimess

Cooking Level: Intermediate

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Reviewed: May 27, 2006

This is pretty good. I also thought it tasted a little heavy on the mustard. I would maybe cut back on it a little. I sprinkled the chicken with lemon pepper before putting the honey mustard on it. I fried up my bacon before putting it on the chicken. Then once I added the bacon and cheese, I just left it in the oven long enough to melt the cheese - the bacon was already cooked.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 21, 2006

Made this for my husband tonight, he really liked it. I used suggestions from other reviewers such as using part spicy brown mustard and part regular yellow mustard. Did not use the bacon. Still turned out pretty good. Will make again.

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FIBO

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Reviewed: Apr. 13, 2006

This recipe is really...mustardy! I don't know...I like mustard but it was a bit much. I used 50/50 Dijon and yellow. Maybe that was the problem. But hey - it was something different! Gotta mix it up.

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NVRMIND789

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Easy Honey Mustard Mozzarella Chicken

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