Yellow Chicken

Yellow Chicken


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

Ingredients 1 h 15 m {{adjustedServings}} servings 248 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Exotic Pomegranate Chicken

Pomegranate juice makes a great marinade for baked chicken.

Sweet Hot Mustard Chicken Thighs

See how to make baked chicken thighs with a sweet, hot mustard glaze.

Rate recipe

Your rating


Reviews 25

  1. 33 Ratings


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.

What a Dish!

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.


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.