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Mustard-stuffed chicken

Mustard-stuffed chicken

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(444 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
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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.

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Comments (495)

jenniferbernadette's picture
5

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

magicmanuk's picture
5

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
5

The whole family realy enjoyed this very tasty and easy to do

dhoore's picture
5

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
5

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

firstlunchthenwar's picture
5

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
5

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
5

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!

jaki85n's picture
5

Wonderful! Have made this for friends and family and all enjoyed it!

wippypippy's picture
5

sooo tasty- made with a wholgrain mustard with sundried tomatoes from waitrose very yummy -added a little creme fraiche to the mozzarella that ouzed out into the dish which made a little sauce to spoon over. had with roasted hassleback potatoes and delias cauliflower with 2 cheeses and creme fraiche -how to cook book 2

janakin's picture

This was great! I'd like to try it with camembert, blueberries and garlic. I also like to use pancetta instead of bacon in these kinds of recipes.

vrog's picture
5

Unbelievably simply but unusual! Cooked as recipe, but will definitely try some of the variations - I really like Cee's idea of putting inside partly roasted peppers.

sophiehadden's picture

delish. i used three bits of bacon on each and a little more of each cheese. cooked it on valentines day and it went down very well! will defo be making again!

teresag1963's picture

I tried this recipe for tea today and it was very tasty full of flavour and I would definately do this again

suparupa's picture
5

This recipe was absolutely delicious! I added a little garlic to the cheese and mustard mix and it really did bring out the flavours. Unfortunately I did something wrong and the filling came out but it was still great! I would definitely make this again :-)

nicnic's picture
4

My butcher only had large chicken breasts which made it a bit dry. Nice dish will make again but with smaller chicken breasts this time

adstabaker's picture
5

Top drawer stuff! Everyone loved it. In the future though, I would probably use Parma ham intead of bacon, only because here in Australia, you can't get decent streaky bacon like the mother land.

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