Mustard-stuffed chicken

Mustard-stuffed chicken

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(411 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
367
protein
49g
carbs
0g
fat
19g
saturates
10g
fibre
0g
sugar
0g
salt
1.93g

Ingredients

  • 125g ball mozzarella, torn into small pieces
  • 50g strong cheddar, grated
  • 1 tbsp wholegrain mustard
  • 4 skinless boneless chicken breast fillets
  • 8 smoked streaky bacon rashers

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Method

Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

Recipe from Good Food magazine, November 2007

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Comments

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courtsmith26's picture

Just made this tonight using the suggestions in above comments to sub Boursin cheese & parma ham. It was out of this world! Served it with smashed potatoes and broccolini with sautéed shallots & garlic. Delicious meal!

alison_6000's picture

Made this recipe for 8 people in a dinner party last night. Very impressed. The cheese did leak out a bit and mixed with chicken juices - ready made delicious sauce. Substituted prosciutto for bacon. Served with saute potatos and salad.

Lo_89's picture

Really tasty dish and really easy to make. The mustard and cheese combination with the chicken is just delicious.

loadsafreckles's picture

Simple and tasty. My stuffing did melt and pour out of the chicken but I simply scooped it up with a spoon and poured it over the chicken so you did not lose any taste. I just read the tip that suggested leaving it in the fridge for a few hours to help the stuffing stay in the chicken so will give that a try next time but 10/10 for the taste alone.

Emmafe's picture

I have always used Boursin cheese and tastes amazing. I know from past experience mozzarella can become quite dry. I have been complimented so many times on this dish and would highly recommend.

Maxbattersby's picture

I love this dish because it is just so SIMPLE and takes absolutely no time to prepare. I cooked this for three tonight with a side of roast potatoes with rosemary and garlic, also served with mange tout and runner beans. I followed the recipe exactly but swapped bacon for prosciutto as it's more flavoursome and I generally prefer it to bacon! Timings were spot on - 25 mins on gas mark 6. Only self critique would be to not stuff the chicken quite so full next time!

jc1000's picture

Great recipe! I've made it several times and it's always good but my favourite is to use boursin (with herbs) cheese instead of the mozzarella and parma ham instead of the bacon. Made it again for dinner with friends this weekend and prepared the chicken the day before as time on the night tight. Served with crushed new potatoes, sauteed leeks & petis pois, and roasted vine tomatoes. Looked and tasted great!

marinaveiga87's picture

Nice but felt I should have fried off the chicken wrapped in bacon for some colour and more flavour, as it was just cooked in the oven, felt i could taste the ironyness in the bacon instead of the lovely smoky fattiness.

dwatson27's picture
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Made this again yesterday. Fabulous every time! Cook for longer than 25mins -more like 35 mins to make sure chicken fully cooked. One of our favourite dishes and so simple to make. Serve with new potatoes and fresh veg of your choice.

annahighfield's picture

Delicious, goes really well with roasted cherry tomatoes, just chuck a few in the roasting tin with them for the last 15 or so minutes

Rachybaby90's picture

Made this for some guests and was lovely! First time I have tried stuffed chicken, really easy and yummy! One person didn't like mustard so on that one I just used plain cheese and sprinkled some on top and still went down well!

5891boe's picture
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Delicious recipe and super easy and quick to make for a mid week dinner.

jule955's picture
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The stuffing leaked so much that there was barely any left inside the chicken :( I'd like to know where I go wrong, as the same thing happened with chicken kievs.

laonie's picture

If anyone is interested, I usually make the chicken in advance and refrigerate it well beforehand, plus I close the opening with a small skewer or a couple of toothpicks (just remember to pull them out before serving!) A little of the filling may escape, but it certainly helps.

loadsafreckles's picture

Same thing happened to me. I ended up pouring the stuffing over the chicken. Taste was great but have no idea how to get it to say inside the chicken

rdefuller's picture

very nice recipe. Easy to make and cooked perfectly. I did however make a creamy mustard sauce as it needed something extra

last edited: 15:31, 21st Jun, 2013
jenbailey's picture
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Very tasty and so easy to make, will definitely add to our weekly favourites. Thank you Good Food - another winner !

michelleross's picture
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So simple, but so delicious. I added a sprig of Rosemary under the bacon and it worked really well.

redelfin's picture
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I halved the recipe and prepared it the day before. I baked the 2 chicken breasts in a small dish (rather than on a baking tray) and because the chicken cooked in its own juices it was the most succulent chicken I have ever eaten! Hubby isn't that keen on mustard, so next time I make it I will leave the mustard out of his portion, but he still enjoyed it. I served it up with a small salad as a light late night supper (we both work shifts - so I literally popped it in the oven when we got home). I will definitely be making this again. It would be a good (and easy) recipe to impress friends with, especially as it can easily be prepared the day before and then thrown in the oven!

rachel_lr's picture
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Very simple recipe which came out much better than I expected. I used English Mustard instead of wholegrain mustard. I'm sure it would have been much better with the latter, but I worked with what I had. Tasted great and went down a treat.

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