Mustard-stuffed chicken

Mustard-stuffed chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(451 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (498)

dwatson27's picture

Easy to make and so tasty! Will be making this again soon :)

oliviagetsthemessage's picture

Had this tonight with peas and served on half a jarred roasted pepper- SO. GOOD. had plenty of cheese mixture so put the leftover on top for extra delicious cheesiness with some halved vine tomatoes, also added 2 tsp of natural yoghurt to ensure it was moist and the chicken was unbelievably tender, only used one piece of back bacon each which seemed like it wouldnt be enough but with a bit of poking was fine! However! do not squish them together in an attempt to cage the mixture as it stopped the chicken cooking- at the end of the 20 mins we just put it back, separated, for 7 mins on 215C fan and it was fine :) remember to pour the juice over once it's plated!!

sezabell's picture

Used parma ham instead of bacon, it was so easy and delicious will make again

simransanyal's picture

could you pls suggest a substitute for bacon? anything else to hold the chicken together.

abcdefghijord's picture

Made this tonight and was really surprised, it was absolutely lovely! I didn't use the cheddar as I thought two cheeses wasn't exactly needed. I served this with a rocket salad, herby potatoes and bread. Went down a treat, one definitely to make again!!

saraheadale's picture

A stronger cheese may work better but so simple and quick to make.

mitchity40's picture

This is now all time family favourite...everyone loved it!

witchfyrecaron's picture

Lovely recipe. I used reduced fat cheddar and full fat mozzarella and served it with dauphinoise potatoes and minted peas.

fimiller's picture

Great recipe. Use Boursin and a bit of creme fraiche as it loosens the filling. Too much filling..?? Pop the rest in a pan and add more creme fraiche and some White wine, heat it up and you have the perfect sauce to serve with the meal. My 3 teenage boys request this on a very regular basis!

el_deebo's picture

Only cooking for two, so I halved this recipe. I found the quantities of the cheese stuffing mixture were a bit generous, but then we also used quite small chicken breasts - a bit of prior judgment perhaps would have helped. I managed to get it all in, but I've about 20 minutes to wait until I see the state of my baking tray...!

A number of other comments are pretty obvious, in that you could easily substitute the type of cheese for something more flavoured etc. It's a great basic recipe that I'm sure I'll make minor edits with the filling and enjoy time and again. Perhaps the most useful comment I noted above (and hence will repeat) is that a little crème fraiche helped to loosen up the stuffing mixture and make it easier to form a paste in which to insert into the chicken.

Now I just have to sit back and wait... smells amazing already!

lmillington's picture

Made this for the second time - stuck to the recipe apart from wrapping in pancetta. Really tasty and chicken stays really moist but most of the filling had dripped out into the bottom of the tray. Was wrapped really well so might try using cocktail sticks next time aswell to hold it together.

babs60's picture

As a lot of reviewers have done I replaced the Mozzarella with cream cheese, added some crushed garlic & replaced chicken breast fillet with Chicken thighs. Turned out really well despite a power cut half way through the cooking. Although tasty thought it the cheesy taste a little overpowering so may try leaving out the cheddar cheese next time.

hannahwhiteuk's picture

Really tasty and a very simple quick midweek dish.

980478's picture

Beautiful dish. I also used boursin instead of mozerella =)

looksweetie's picture

I made this recipe for my boyfriend and he loved it (me too!)!! Had to shop about a bit to get the ingredients as not all readily available in my small Portuguese town! I served it with mini garlic baked potatoes!!

macinnes48's picture

I made for two peiople so I halved the ingredients. It was ok but too dry. I will try again using Boursin instead of mozzarella as suggested by Amir.

lumene's picture

This was gorgeous :) Very simple to make and really tasty!

980478's picture

Amazing!! I also used Boursin instead of mozerella.

mildura's picture

I followed the Boursin suggestion because I imagine it melts to more of a sauce compared to mozzarella. I kept all other ingredients the same and it was a huuuuge success. As a vegetarian i'm always unsure about what meat recipes will work but this one had my boyfriend literally licking his plate clean and he's the type that needs a knife and fork to eat a pizza (ridiculous french 'table manners')


Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (3)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…