Mustard-stuffed chicken

Mustard-stuffed chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(446 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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.

Ingredients

  • 125g ball mozzarella, torn into small pieces
  • 50g strong cheddar, grated

    Cheddar

    Ched-ah

    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

Method

  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 (496)

pinkster's picture

This was absolutely scrummy! I didn't have any stron cheddar so I used Red Leicester, which seemed to go down very well!

holland1's picture
5

Really delicious - my daughter's new boyfriend is a chef! I cooked this for him (you can imagine how anxious I was). But it went down a treat. We had it with baked potatoes, green beans and carrots. I snuck some Gorgonzolla cheese (just little) in. Good idea to use Boursin instead of mozarella - Ill try that next time.

alexandraswift's picture
5

Excellent, like others I made with only Boursin, and finished off under the grill to crisp up the bacon,my husband loved it,I will definately make it again, so quick and easy.

cheriepope1's picture
5

Had a load of creme fraiche left after making the chicken dish so
used the cheese mix (Creme fraiche, cheddar, mustard) on top of salmon fillets, wrapped them individually in foil to cook and then poured the whole lot onto cooked pasta.....delicious!
made cheese mix for 4 but only 2 salmon fillets...serves 2.

harrietcannon's picture
5

This recipe is a lifesaver! So quick, simple and tasty. As others have suggested, I changed the recipe slightly, mixing Boursin with a little pesto, and smearing a generous blob of the mix into the folded-put chicken fillet, along with some baby spinach leaves. Wrapped the whole lot in steaky bacon, although I needed more bacon than expected (approx 3 rashers per fillet). I served it with new potatoes, ratatouille and a green salad. As I'm a veggie, I used the same boursin/pesto mix to stuff a large field mushroom, and that too was delicious. Best of all, the chicken seemed to benefit from being prepared in advance and kept in the fridge to firm up before cooking. Apparently, the chicken was also good cold, sliced up and served in a baguette with the goo left from the cooking. Highly recommended.

wendy40's picture
5

I found this delightful. I followed the recipe apart from I used Prosciutto instead of the bacon. As i was cooking for a crowd I didnt want the Chicken drying out, so I wrapped in foil to keep moist, then opened the parcels about 10mins into cooking to crisp up the Prosciutto it worked really well. Served with Potato Dauphinois, Balsamic Roasted Cherry Tomatoes and green salad. it tasted amazing, its on my favorites list. Will try with Boursin next time.

czammit's picture

this recepe seems so easy,i can't wait until i try to do it.

anniokm's picture
5

sorry!! i forgot to rate it!!!

cheriepope1's picture
5

This recipe is great...tested it on the boyfriend last night before cooking it on thursday for my Mum and some friends....he loved it!
Tried it with low fat pepper cream cheese, mustard and cheddar, it was great but a little on the salty side, so will be trying it with creme fraiche on thursday instead of the cream cheese!

anniokm's picture
5

Just delicioussss!!!!!!!!! thanks to Mrs Dave suggestion i put it on a bed of tomatoes slices and i baked it!!!

deegriffiths's picture
5

hubby loved it.

angfen's picture
3

I expected more from this recipe...

cuxtongirl149's picture
5

Delicious! All of my family thoroughly enjoyed this.

bevcatney's picture

Made this yesterday for friends....delicious! I read the comments and decided to use strong cheddar, mozzarrella and boursin with wholegrain mustard. I also used parma ham instead of bacon and served with creamy mash, spinach and roasted cherry tomatoes on the vine. I will definately make this again!

indipops's picture

This is a wonderfully tasty and quick dish to prepare on a busy work night. Made is just like recipe and everyone loved it. Will definately make again and again. Yummy

mariabernadette's picture
5

Cooked this midweek for family, with boulangere potatoes and brocolli. Everyone loved it. Used dijon mustard instead of wholegrain, to make it more palatable to children. Also adopted the idea of using red pepper. Roasted the peppers first, cooled and then peeled them, and then placed the chicken inside and cooked as per recipe. The peppers produce more of a sauce which makes the dish less dry.

littlemefi's picture
5

I made this with just mozarella, no cheddar or mustard, and added a sprig of rosemary when wrapping the chicken in the bacon. Gorgeous, will definitely be making this one again, and might try roasting some tomatoes in the same tray.

alex9640's picture
5

This is a fantastic recipe. As a twist on this idea I used garlic and herb Philadelphia, mustard and then added the same quanity as the mustard of honey. This added a slight sweetness that goes really well with the smoked bacon. If you have any of the cheesy mixture left i spooned it over the top of the cicken before putting it in the oven.
It was so nice i made it twice a week for the first two weeks!

trenethick's picture
5

I have also made the vegetarian version of this delicious recipe and it's just as good.I did use boursin again instead of the mozzarella.

carolinel's picture

I tweeked this recipe a bit and used parma ham instead of slices of bacon, soft herby cream cheese instead of mozarella and left out the mustard. It was still delicious.

Pages

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…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.