Yellow Chicken Recipe -
Yellow Chicken Recipe
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Yellow Chicken

Recipe by  

"Skinned chicken breasts topped with bacon and a mustard glaze."

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Ingredients Edit and Save

Original recipe makes 4 serving Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl, mix the olive oil, Worcestershire sauce, turmeric, mustard, and garlic.
  3. Arrange the chicken breast halves in a medium baking dish, and top each with 2 halves bacon. Brush with the glaze.
  4. Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2009

I have made this a few times now. Here is what I did with it lately that makes it a great, easy dinner. 1. Make 1.5x more of the wet dressing. 2. Chop up some big chunks of: red bell pepper, sweet onion, mushrooms, two zuchinnis. Toss to coat with a few TBSPS of the wet dressing. 3. Pound the chicken breasts and roll them. Secure with toothpicks and drape with bacon. Roll them around in the wet dressing to coat. 4. Line a biggish pan with foil. Arrange the chicken breasts and pour all the veggies in between. 5. Let it sit in the fridge for about 4 hours. 6. Make a foil tent. 7. Bake covered @ 375 for the first 25 minutes, uncover for the last 20 minutes (or until chicken is done and veggies are fork tender). About 45-50 minutes. This is yummy. You could probably roll up some nice goat cheese in the chicken if you are cheesy. But it is a pretty good dish. I always add a little extra garlic and a little extra worcestershire and a coupla pinches of sugar to the dressing because I like to tweak things.

Most Helpful Critical Review
Oct 15, 2005

Quick and easy. Flavor was ok, but not great. I followed the recipe exactly and it would have gotten one more star if it had called for boneless, skinless breasts.


33 Ratings

Aug 16, 2007

Our chicken turned out wonderfully moist, but I just couldn't taste the flavorings. I even pierced the skin of the chicken and brushed some glaze over the chicken before putting the bacon on, then brushed it some more and let marinate in the refrigerator for several hours. Perhaps doubling the glaze would help? That said, everyone still loved it.

Mar 15, 2006

We loved this chicken dish. My husband doesn't like chicken normally but he loved this one! Tastes great and is easy to prepare.

Feb 23, 2011

Cooking these in a pan leaves everything submerged in a very large amount of bacon grease...and I used center cut which has less fat. This was good enough that I might make it again (wrapping the bacon around chicken tenders and placing in a skillet in a skillet) but bacon tends to make everything taste good...I'm not really sure if I could taste the spices. UPDATE: I made it again. This time I upped the mustart to 2 tablespoons and added dry parsley and 1 teaspoon liquid smoke (hickory) to the glaze. Then I baked it on a rack to allow the fat to drain. Much better; yet the recipe as is still is only a 2 star at best.

Aug 03, 2010

This was NOT good!

Jan 15, 2010

Excellent, you have to try this one. The family loved it.

Dec 22, 2006

Very easy and a great taste! Different enough to serve to company.


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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