We've been making this for a while now and really enjoy it. As is, it's a little heavy on the mustard. I've found that 1 TBS of Dijon per breast is the perfect amount. I use a thick honey/teriyaki 30-minute marinade in place of regular teriyaki sauce. You can find it in the BBQ sauce section at the store. I add a little more teriyaki sauce to the dish as a personal preference. I combine the cheese and bacon before sprinkling on. Bake at 375, 45 mins. To keep the cheese from burning and the chicken moist, I cover the dish with foil and remove about halfway through. Then I use the juices to baste over the top a couple times before it's done. Comes out perfect.
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We've been making this for a while now and really enjoy it. As is, it's a little heavy on the...