Recipe by Pam Anderson
"Chicken breast topped with a tangy sweet sauce and sprinkled with bacon and green onions."
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skinless, boneless chicken breast halves
prepared Dijon-style mustard
cooked crumbled bacon
thinly sliced green onions
This was very easy to make, and was pretty good. I used Hormel pre-cooked bacon that just needed to be microwaved, and it was surprisingly crispy but not burned. I spooned some of the sauce over the chicken, and would not recommend this because the teriyaki sauce was a little overpowering.
This was good. But the sauce dried out at the high temperature. I would cover it for part of the cooking time.
This was pretty good and easy to make. The green onions and bacon really "make" the recipe.
I followed the recipe exactly, except that I covered it for most of the baking time. It was good, my husband and kids ate it - but it was very dry. I will make it again though, as we really liked the flavor. But next time, I will use Chicken Thighs, instead of breasts. Personal preference.
Melts in your mouth - and with the crunchy bacon. Oh! it's great
I served this with the sweet green bean bundles (bacon and brown sugar green beans) and it was a hit! Very easy and a total hit with the kids!
* Percent Daily Values are based on a 2,000 calorie diet.
Dijon Chicken with Bacon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 110
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