Mustard-stuffed chicken

Mustard-stuffed chicken

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(461 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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9th May, 2011
An absolutely great recipe. I used boursin instead of mozarella which made it a little creamier and served with new potatoes and green beans.
9th May, 2011
An absolutely great recipe. I used boursin instead of mozarella which made it a little creamier and served with new potatoes and green beans.
9th May, 2011
I give these 5* if you use parma ham to wrap the chicken in. This way it was lovely and crispy rather than fatty and moist. Because I was only cooking for 2, I had lots of filling left over so rather than waste it I halved a red pepper and spooned the rest of the filling into it and roasted with the chicken. I served the chicken and stuffed pepper with the potatoes recommended but finished them off in the oven with some diced onion.
8th May, 2011
i made this for friends last night it was very easy to make and i also used boursin everyone enjoyed it! would definitely make again.
4th May, 2011
Strange combination of ingredients that do not complement but hide the flavors of others.
2nd May, 2011
This was really nice and everyone enjoyed it, even the kids despite the fact they were eyeing the mustard seeds suspiciously! However next time I will try with the boursin like a few other reviewers or maybe make some kind of sauce to go along with it.
27th Apr, 2011
loved this recipe. Great for dinner party and easy too a great success
26th Apr, 2011
On March 15/11 I commented on the recipe as I made it according to the instructions. Last week, I made it again, this time with thinly sliced prosciutto and a little less of the cheese mixture. Fantastic, and I'm sure with less calories ;-)
supercook69's picture
25th Apr, 2011
I made this at the weekend & its so lovely!!!! I stuck to the cheeses given in the recipe, I know a few reviewer said to use boursin, but if there referring to the garlic & herb one I just can't see how it would work with the mustard! I stuffed the breast well, so we had lots of gooey cheese. Plus I made some mustard & cream sauce to go with it, its sooo yummmy!! Served with roasted sweet potatoes & salad
24th Apr, 2011
I loved this recipe the way it is but will definitely try using some Boursin in it next time.


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