Thank you for sharing this recipe, Rebecca! This one is a winner for sure.
I am not a big fan of mustard, I used Dijon, the spice from the mustard, and the sweetness of the honey made an out of this world sauce. Here are the changes I made: As others had mentioned, I browned the chicken in the same skillet that I cooked the bacon in. Also, I prepared the dish in the morning, (skipped the seasoning salt on the chicken) instead I prepared the dish put all the sauce on the chicken, and put the entire thing in the refrigerator, and let it set until dinner. Then I pulled it out of the refer, put it in the oven, and baked it for about 30 minutes.
TRY THIS RECIPE, you will not be sorry.
13 users found this review helpful
Jul. 29, 2006