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“My brother told me this was the best chicken he had ever tasted,” writes Kara Cook from Elk Ridge, Utah, “and it’s one of my very favorites, too. “Not only is it easy to prepare, but it also looks elegant, tastes spectacular, and never fails to bring raves when I serve it to guests.” TIP: Try using any leftover mozzarella cheese to dress up salads, sprinkle on cups of hot chili or make mini pizzas.
Nutritional Analysis: 1 serving equals 586 calories, 27 g fat (9 g saturated fat), 123 mg cholesterol, 956 mg sodium, 46 g carbohydrate, trace fiber, 42 g protein.
Originally published as Bacon Mushroom Chicken in Cooking for 2 Winter 2006, p10
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Reviewed on Jul. 15, 2011 by Potroast911
This chicken was incredible! My husband and I both loved it, and it really wasn't that hard to make. I used fresh shredded parmesan instead of mozzarella and I think I prefer it that way. The parm really complemented the existing flavours and textures.
Reviewed on Jun. 26, 2011 by kimmiesue969
I changed a couple things but loved the recipe. I added a 1/2 of yellow onion and drizzled all the sauce on the chicken to cook. It was wonderful, my husband said it was the best chicken recipe he has ever had. I will definitely be making it again
Reviewed on May. 28, 2011 by caglaser
REcioe was good but not exceptional as I thought it would be reading thruthe ingredients
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