Mustard-stuffed chicken

Mustard-stuffed chicken

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(416 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

Comments, questions and tips

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Comments

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thequinns24's picture
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I thought this was delicious and the hubby loved it too! Will defo do it again. I added a little parmesan to the cheeses and stuck with the mozzarella, wrapped each breast in rindless back bacon instead of streaky.

trenethick's picture
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Delicious!Took the advice from other reviewers and used Boursin and the parma instead of bacon.I cooked the stuffed chicken longer than stated.Served it with the crushed olive potatoes.Will make it again.

emmaerinanna's picture

made this before as per recipe & it was soooooo gooood, tried it tonite with M&S soft cheese ,cheddar & dijon musteard & it was so subtle .please try it you will loooove it.

jaki85n's picture
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I've made these about 5 times now and they are gorgeous!

lindsay1983's picture
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Extremely good! Although the wholegrain we used was a bit too 'tangy', anyone used an alternate mustard or ingredient?

jeanius's picture
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Not our favourite GF recipe but tasty enough. Wish we had taken previous advice and used Boursin.

howeroad's picture
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the whole family loved these

jazzy-lynn's picture

Great recipe. Used strong cheddar and boursin. I did it with my Caesar salad of lettuce, croutons, sliced avocado, shavings of parmesan and caesar dressing, plus spicy wedges. Definitely in my favourites folder!

pambuck's picture
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Very easy and very very tasty.

jenniferbernadette's picture
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Delicious and very easy. I served it with roasted asparagus, new potatoes, mushrooms and cherry tomatoes.

magicmanuk's picture
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Very much YUM!

My wife thought it was too cheesey, so maybe I the extra mature cheese I used was too much.

spidermonkey's picture
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The whole family realy enjoyed this very tasty and easy to do

dhoore's picture
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Super & simple...! verrry nice fastdish. Try it with the original and sublime 'Moutarde de Meaux Pommery'.... once tasted, you'll never use another... Not to mention the 'Pommery Cognac'..!

(www.moutarde-de-meaux.com)

darren_holmes's picture

Really nice recipe. Even if you or your family aren't keen on mustard, still give this meal a go. My wife doesn't like mustard at all but she loved this meal.

sarah_llew's picture
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Sooo tasty. Daughter hates mustard so for her replaced it with cranberry sauce also very tasty!

firstlunchthenwar's picture
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I used Boursin as other commenter's suggested instead of the other cheeses and stuffed the chicken into a large partially roasted red pepper. Turned out blindingly.

For those interested I roasted the pepper for around 15 minutes at 200C. Using the pepper as an alternative to bacon is ideal, especially considering the associated health risks of nitrates/nitrites.

sarahcookerybook's picture
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This was amazing - and got me a foot-massage from my happy husband. Instead of mozzarella and mustard, I used Saint-Agur blue cheese mixed in with some damson fruit chutney from the Fine Cheese Company. It's a good combination - the sharp cheese is excellent with the salty bacon. I'm definitely going to do this one again - it's impressive enough for a dinner party.

zoehill's picture
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very nice, will make it again

agoswami's picture

Did those who used boursin, also use mustard? or did the just use the boursin? Also, would Pancetta work in lieu of bacon rashers? thanks!

empross82's picture

This was lovely. I left out the mozzarella and used a spoon of creme fraiche for the filling, and wrapped the chicken in proshiutto ham. Stunning, and well appreciated in our house!

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