123 Hit Wonders 2008 ~ I really enjoyed this but DH thought it was a bit too pungent. As I can't get Gulden's mustard here, I used a wholegrain mustard, which I think I would cut back on a bit next time. I quartered the recipe as it was only the two of us. When I selected this recipe I had already taken chicken breasts out of the freezer so I browned them in my cast iron pan and piled the remaining ingredients on top and put under the grill. This cut down the total cooking time to about 15-20 minutes. Thanks Engrossed!
This was really good. I reduced the amount of horseradish and used monterey jack in place of the cheddar and otherwise followed the recipe. The oven does most of the work on this one so it's perfect for a busy weeknight. Thanks Engrossed!
I found this a very tasty way of cooking chicken breasts which can be too dry sometimes; I notice Sydney Mike cut back on a few ingredients - funnily enough, so did I, but not the same ones! I cut back on the mayonnaise from 1 cup to 1/2 cup - we are watching our fat intake!! And, I also cut back on the cheese from 4 cups to 2 cups - I don't think it changed the "style" of the recipe very much, but enhanced it in line with our personal tastes.I loved the combination of flavours - it worked VERY well. I cooked this for friends who came to dinnerthis lunchtime - sadly, there are no photos which I LOVE to take of ALL my reviewed recipes, as my batteries were flat! Thanks for this Engrossed - I will be making it again!
Got to admit ~ I haven't cooked much with some of the ingredients, so this was a real challange in that department! I ended up cutting back on three of them, only using 1/3 cup horseradish, slightly less than 1/4 tsp cayenne pepper, & 6 oz bacon! I was happy with the result, though, & my other half thought it was a GREAT change from the usual breasts that I bake, so..... And, since I'm keeping this recipe on hand, I MIGHT even follow it to a T the next time around! Thanks for posting it for us!