This wheat-free, vegan cornbread has a corny flavor. With jam or honey, we enjoy these. Yum!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
Ingredients
- 4 (5 ounce) skinless, boneless chicken breast halves
- 1 cup teriyaki marinade sauce
- ½ pound bacon
- 2 tablespoons butter
- 1 small onion, cut into long slices
- 1 small green bell pepper, cut into thin strips
- 1 (8 ounce) package fresh mushrooms, coarsely chopped
- 4 slices mozzarella cheese
Instructions
- Marinate the chicken: Place chicken in a nonporous glass dish or bowl. Pour teriyaki marinade over chicken and toss to coat. Cover and refrigerate for 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove chicken from the marinade and place in a 9×13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
- Bake chicken in the preheated oven until cooked through and juices run clear, 20 to 30 minutes.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
- Melt butter in the same skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup marinade and simmer until soft. Drain and set onion mixture aside.
- Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake until cheese is melted and bubbly, another 10 to 15 minutes.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 642 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 46 g |
| Saturated Fat | 15 g |
| Sodium | 2807 mg |
| Sugars | 24 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! Very flavorful!
As I was getting ready to try this recipe, I realized that the ingredients were better suited to an Italian marinade and not teriyaki, which just did not seem to be something that would blend well with any of the ingredients. I did a marinade of olive oil, balsamic, chicken stock, white wine and Italian spices and it made the chicken so flavorful and the entire recipe delicious. I also used red bell peppers as they are sweeter than the green ones. Next time I’ll use pancetta instead of bacon. I also pounded the chicken so that each breast was of an even thickness, and this allowed for less cooking time.
Fantastic recipe! My whole family and our guests loved it. I exchanged sweet red pepper for the green pepper as I am not a fan of green. Everything else stayed the same and was wonderful.
My husband and I loved it. The flavors were great. Pretty easy to put together too; especially if you chop your veggies and make your bacon ahead of time. This recipe was a winner!
I made this recipe as written and it went over very well with my family. My husband said it was one of the best meals I had ever made (married 40.5 yrs). I’ll definitely make it again.
Surprise, ingredients just melted together
Fantastic dish! Definitely a family favorite that will remain desired!
Love this recipe! Easy to put together and it tastes so good. I’ve used mozzarella, swiss and provolone in the different times I’ve made it and they all taste great. I did make my own teriyaki sauce based on one of the other reviews and it turned out great. It tastes great with egg noodles as a side.
I made it and my family loved it
Great taste next time add pepper jack cheese for spice
Simple and flavorful. Big fan. Used provolone instead of mozzarella and tasted fine.
Absolutely fabulous! Very tasty, quick and easy.
Family enjoyed it. I did pound the chicken slightly to tenderize and also added a thin layer of marinara sauce before adding the bacon and vegetables.
This recipe was delicious, cook times were spot on!
Delicious, easy to make, would like to try it on a bruschetta roll:) Looking forward to having it again!
Other than being too salty (blaming that on the Teriyaki marinade I used), it was really delicious. The only change I made was to use shredded Mozzarella instead of slices. (I think it’s much more appetizing looking with shredded!) I used chicken breast fillets that were small and pretty thin, so they cooked quickly and could easily have become overdone had I not removed them when I did. Next time I’ll probably get either boneless skinless thighs or thicker breast meat and pound it to flatten/tenderize it. But overall, a terrific recipe with tons of flavor.
My family loves this! No changes to the recipe. The teriyaki sauce is just a little sweet/salty for me, but I can’t change anything without everyone getting upset. 🙂 I recommend this!
I really loved the combination of flavors in this dish. My children loved it too. Definitely a keeper!!
Didn’t change anything. Love it!!
Not good at all!! The chicken wasn’t anywhere near done after 20-30 minutes at 350. The bacon with the teriyaki sauce flavor was just a weird mixture and very salty. I would change this by pounding the chicken so it’s even, cooking the chicken at 400 for 20 minutes and marinate in something other than teriyaki sauce. Somebody mentioned a mustard vinaigrette, that sounds like it would be good. Maybe a homemade teriyaki would also be better. But store bought teriyaki sauce is just a NO!
Sautéed sliced onions and peppers Marinated chicken in teriyaki then baked it. Remove and Top with onions, peppers and mushrooms. Then shredded Italian cheese blend. Baked until melted. Then sliced pineapple on top. Sprinkled bacon bits and diced grape tomatoes. Then heated those a few minutes