Mustard-stuffed chicken

Mustard-stuffed chicken

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(458 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, questions and tips

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22nd Apr, 2017
This is so easy and delicious, I've made it many times now. I mix cream cheese with grated 'pizza' cheese, which is a mix of cheddar and mozzarella, and I double up on the mustard. I use pancetta for preference if I've got it because it does go crispier, but bacon does the job too (you need to stretch and thin it - then often one rasher will do if you're thinking about calories). A real 'can't go wrong' recipe which everyone loves.
16th Feb, 2017
Made it so many times! Always a winner. So easy to make. Use boiled potatoes and simple veg!!! Always 5 star!!!!!
9th Nov, 2016
I made this and it was really tasty and simple!
4th Nov, 2016
This has become a favourite in our house. Easy to make and tastes fab. Even the "no sauce" 5 yr old loves it!
14th Oct, 2016
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!!
30th Sep, 2016
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.
26th Jun, 2016
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.
10th Jan, 2016
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.
7th Jan, 2016
This dish is absolutely delicious! And it's so easy to make, too! We make it almost every week now.
26th Sep, 2015
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!


16th Aug, 2015
How do I change receipe to English measures?
16th Nov, 2014
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
26th Nov, 2014
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. 
7th Jan, 2016
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.
29th Jan, 2014
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.
7th Dec, 2013
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.