Reviewed: Apr. 21, 2013

I make this all the time! Even my 35 yr old son who Hates mushrooms likes it and eats every bite! I use Veri Veri Teriyaki and usually a mixture of peppers as well as any mixed cheese blend I have on hand and real bacon bits.

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Reviewer:

kat

Reviewed: Feb. 7, 2013

The recipe looked inviting to me except for the fact that neither Hubs nor I are fans of teriyaki marinades. Marinating the chicken breasts in a Lemon Dijon Vinaigrette was a better fit for us. I find baking boneless chicken breasts at a higher temperature keeps them tender and moist, so after baking them for 20 minutes at 400 degrees, I topped them with the vegetables and just a little shredded mozzarella (we didn’t want a whole lot of cheese on the chicken) and returned them to the oven briefly, just long enough to melt the cheese. Nice recipe – we really enjoyed it!

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 2, 2013

I have tried it and it was delicious!

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Reviewer:

mary

Reviewed: Nov. 15, 2012

My husband and I loved this. I thought all of the flavors blended very well together. The only things I changed was to flatten the breasts before cooking...everything stayed on the breast! I only had teriyaki sauce (not marinade) and it worked great. Next time I will use a thicker slice of bacon.

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Reviewer:

Liz

Cooking Level: Intermediate

Home Town: Thiensville, Wisconsin, USA

Living In: Grafton, Wisconsin, USA

Reviewed: Oct. 22, 2012

Excellent. Threw this together at the last minute for our anniversary dinner. Only change I made was using Monterey Jack Cheese. A lovely meal.

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Reviewer:

Holly R.

Cooking Level: Expert

Home Town: Juneau, Alaska, USA

Living In: Winter Park, Florida, USA

Reviewed: Aug. 22, 2012

I found that I didn't need even a half cup of marinade to cover four chicken breast halves. I did use a homemade teriyaki sauce instead of the thinner marinade sauce at the grocery store. I'm a bit concerned that it doesn't mention saving any marinade to pour over the veggies. Marinade should NOT be re used.

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Reviewer:

5Foot3

Cooking Level: Intermediate

Reviewed: Jun. 8, 2012

Yummy! I used GF teriyaki sauce for my marinade and served on a bed of rice. Happy hubby & kiddo.

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Reviewer:

ajsimmons

Reviewed: Apr. 26, 2012

My husband said "wow this is great" & that's a big deal. Enough said.

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Reviewer:

Gina

Cooking Level: Expert

Reviewed: Mar. 6, 2012

This was great! I omitted the peppers because we don't like them and used boneless thighs instead of breasts. I used Ken's teriyaki marinade. It was pretty easy to make, though a little time-consuming. We loved the mix of flavors. I would definitely make it again.

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Reviewer:

browneyedgirl480

Cooking Level: Beginning

Reviewed: Sep. 24, 2011

I made this for dinner last night, but went about it a little differently. First Hubs grilled our chicken rather than putting it in the oven. Once it was cooked through, we added the cheese and continued to grill until it was just melted. While the chicken was cooking, I cooked the bacon, cooled and crumbled it. I then wiped out the pan and sautéed my veggies. I used a mix of green, red and yellow bell peppers for added color. I topped the cooked chicken with the veggie combination and sprinkled it with the bacon. Yes, we used a little different method and assembled it a little differently, but the result was very good! I think Hubs liked this one more than I did. He thought it was excellent, while I thought it was good, so 4 1/2 stars from us. Update: 3/1/12 - I made this again the same way, but this time neither one of us was crazy about it. I thought the soy flavor really dominated even though I used a leading brand of teriyaki marinade. This time it was more of a 3 star recipe.

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