Mustard-stuffed chicken

Mustard-stuffed chicken

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(468 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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30th May, 2011
I made this with dijon mustard instead of wholegrain and it gave it a bit of an extra kick. It was delicious!
25th May, 2011
At first i have to say that i am from cyprus. My english are not very good as your food. I fount this recipe very good. I will tried tomorrow to my resturant. I am also chef. I love when i fount samething nise.
17th May, 2011
I love this recipe. I added a tin of mushrooms and then wrapped the breasts in tinfoil so they made their own sauce. Beautiful. Served it with tinned new potatoes and ratatoullie. I recommend.
16th May, 2011
As a vegetarian I havnt tried this dish myself but I cooked it for my partner and he gave it a 10\10. Will definately be cooking it again.
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.


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