Mustard-stuffed chicken

Mustard-stuffed chicken

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(455 ratings)

Prep: 10 mins Cook: 20 mins


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

  • Easily doubled / halved

Nutrition: per serving

  • kcal367
  • fat19g
  • saturates10g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein49g
  • salt1.93g
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  • 125g ball mozzarella, torn into small pieces
  • 50g strong cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 tbsp wholegrain mustard
  • 4 skinless boneless chicken breast fillets
  • 8 smoked streaky bacon rashers


  1. 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.

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Comments (500)

francescaplows's picture

I made this and it was really tasty and simple!

Anastaciawilde's picture

This has become a favourite in our house. Easy to make and tastes fab. Even the "no sauce" 5 yr old loves it!

natamoo12's picture

I took a note from someone else here and used pesto instead of mustard - the guests loved it! I'm not a big fan of chicken but my partner and our guests who have tried it all say it's lovely. The only downside to using pesto and the smoky bacon is the salt. So I might use unsmoked bacon next time. Other than that, it's sooo easy to make!!

Reb89's picture

I think the mustard went really nicely with the chicken but we didn't get a lot of cheese coming through (my partner didn't even realise there was cheese in it until I mentioned that it wasn't very cheesy). I think if we were to do it again I'd mix the mozzarella with cream cheese and mustard. Served with sweet potato chips and green beans.

biamaith2012's picture

Delicious and easy, I used light mozzarella and cheddar with wholegrain mustard. I also made a quick leek sauce with garlic and added the cheesy mustard juices from the pan. Served with roasted cherry tomatoes, green beans and baby potatoes, everyone cleared their plates... will cook again.

martus's picture

Delicious and easy to make.
I used 3 tbsp of green pesto instead of mustard and it was lush!
Also, used 1 rasher of unsmoked middle bacon per breast as I don't buy the streaky type.

Ruxanda's picture

This dish is absolutely delicious! And it's so easy to make, too! We make it almost every week now.

fairystoryteller's picture

I've been making this for years and it's always a winner. I use plain cream cheese instead of mozzarella and unsmoked bacon (because I find smoked too salty) and I stretch the bacon out with the blade of a large knife to make it thinner. Any sauce that leaks out is a bonus! I lift the chicken out, pop the tin on the hob and blend in a bit of stock to make a sauce to pour over. Family is always happy when this is on the menu and it has become my older daughter's 'signature dish' at university!

alkaline_fairy's picture

Not great. I have done the normal boursin/soft cheese wrapped in bacon/prosciutto and thought this combination would be interesting but unfortunately most of the filling leaked out (and solidified?!) and everything else got a bit soggy. Disappointed really, as cheese, mustard and chicken sounded amazing! Maybe iI'l give it a go with some ricotta or something.

abigailouisejacob's picture

Delicious meal ! I used garlic and herb boursin with mustard , wrapped in parma ham . Served with baby new potatoes , roasted tomatoes and green beans . Very very Nice would definitely be making again.

dwatson27's picture

Made this again tonight for the umpteenth time! Never fails!!! So gorgeous!! So simple! Served with boiled potatoes, carrots and green beans! I recommend this recipe to cooking novices everywhere. You can't go wrong! My husband loves it! A great family favourite!!!

jennabush's picture

Goes together well with spinach pasta too:) Also, did a little improvisation by adding pesto and cheddar in place of mozzarella, as I had run out, works great. Mustard and pesto is a great combination for this dish.

Overall, great recipe, Cheers!

hungrymarco's picture

Excellent recipe and very easy to make. I seasoned with some olive oil and little sea salt and pepper. Total perfection with steamed veggies, potato wedges and peppercorn sauce.

lemonmelts's picture

Delicious! I made some amendments like other commenters - used garlic and herb boursin and parma ham. One of the easiest dinners ever - just assemble chicken and leave in oven until it's done. Had it with new potatoes and tenderstem broccolli.

dwatson27's picture

Made this so many times now and always a great favourite.
You can't go wrong it's so tasty.
Cook for at least 50 mins tho to make sure it's cooked through
Serve with new potatoes, carrots and string beans
My hubby and grown up daughter love it for evening dinner or for lunch next day.
My daughters friends always comment on how good it smells and she tells them how tasty it is too! Have a go ! It's so simple

michaelaproctor's picture

What an amazing tasty dish!! Made this tonight and all plates are clean, so delicious. Made it with baby potatoes, tomatoes on vine (with the chicken) and spring greens with lemon and garlic dressing (also on this website) YUM!

ccrimeen's picture

I made this last night for friends…it is so easy and delicious. I used peppered boursin cheese (on reading other posts) and it stayed together well despite not having cocktail sticks. I did baste the exposed chicken ends from time to time so as not to dry. Will certainly made this again.

ccrimeen's picture

I made this last night for friends….delicious! Easy and quick yet really impressive tasting and looking. I used peppered boursin cheese simply because of others' comments…and it was just lovely. I made it ahead of time so the cheese mixture had a chance to settle a little. Didn't use cocktail sticks but it all seemed to stay together when cooking. I did baste the exposed chicken ends a little during baking just to make sure they didn't dry.
Will certainly make this again.

cottonball40's picture

This is SOOOOOO good and easy! Made it over a busy weekend. Used boursin cheese instead of mozzarella. As previous comment, I chilled the whole assembled and when the oven is ready, just pop it in, 25mins of baking is more than suffice! Everyone at the dinner table loves it! Even my cousin who does not like cheese finished her share!

KBuss's picture

ABSOLUTELY DELICIOUS!! Made it using suggestions from other comments and used Boursin cheese and parma ham. We served ours on a bed of rocket with balsamic vinegar for a healthier meal. It's our new favourite...can't stop eating it!


Questions (3)

Donnadave's picture

How do I change receipe to English measures?

arpitam's picture

This recipe looks divine! I was just wondering whether it would taste just as good if I subbed the bacon for turkey bacon? I've never actually tried turkey bacon, but my friends that I'm cooking for don't eat pork and I can't decide if the flavours would mesh the same.

goodfoodteam's picture

Hi there, thanks for your question. The flavour of turkey bacon would work well, but it doesn't have any fat and is quite different in shape so you may find it hard to wrap it around the chicken and it won't keep it as moist. Perhaps flatten it first, then it should keep the mozzarella inside. 

Tips (3)

Ruxanda's picture

If you want your chicken to be extra-juicy, I recommend you double the filling. Whatever filling leaks out of the chicken will make a very tasty sauce to pour over rice or pasta.

Lo_89's picture

Would recommend making this with Boursin garlic and herb variety. I have made this with herb Phildelphia, mozzarella and with Boursin and the Boursin definitely stays in one piece much better than other two, which seem to both melt out much quicker.

Another tip is to put cocktail sticks in the chicken once its wrapped in bacon. Two or three per breast should do the trick at keeping everything snug.

Emmafe's picture

After making leave in the fridge covered for a few hours before cooking. I have made this receipe lots of times and this helps to with holding the stuffing inside when going to cook.