“This recipe came about by accident when I only had a few minutes. My husband declared it, 'The best chicken ever!'” - by AIMEE WOOLWINE
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.
- Bake at 400 degrees F (200 degrees C) for 30 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 243 cal
- 12%
- Fat
- 7.2 g
- 11%
- Carbs
- 8.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (676)
Rate This Recipe
"I don't know what the others were talking about. This was a great recipe. I used honey mustard instead of dijon and honey teriyaki barbecue sauce instead of plain teriyaki sauce. But I also used on..." See morely 4 oz of mustard on 6 whole chicken breasts and I think that helped the mustard not overpower. The chicken came out so juicy. I lightly greased the bottom of the pan and my "sauce" didn't burn at all. And I used real bacon crumbled up to lessen the salt content. This was perfect with pesto rice. This was an overall great dish!"
SANDRA_92083
"I LOVE this recipe! It is so simple, great for dinner in a pinch. I used Kikkoman Terriyaki sauce and did not think it was overly salty. I prefer to wrap the chicken with the bacon- I think it comes o..." See moreut better that way! GREAT recipe, very tasty, have used several times... and will continue to! :) Thanks!"
DANBENJAMIN
"I am a man who rarely cooks - yet I was able to make this dish with ease and it turned out great. My wife and I love it and have it once a week. We've even made it for casual dinner parties with g..." See morereat results. I follow the recipe to the letter, except I substitute "Dijonaise" (dijon mustard with mayo) for the mustard. After trying it both ways, I find that the Dijonaise creates jucier results. As to the bacon, I start with fresh bacon and microwave it crispy and then crumble/chop to make the bits. Thanks for this wonderful recipe! "
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