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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cottonball40's picture
30th Jun, 2014
This is SOOOOOO good and easy! Made it over a busy weekend. Used boursin cheese instead of mozzarella. As previous comment, I chilled the whole assembled and when the oven is ready, just pop it in, 25mins of baking is more than suffice! Everyone at the dinner table loves it! Even my cousin who does not like cheese finished her share!
11th Jun, 2014
ABSOLUTELY DELICIOUS!! Made it using suggestions from other comments and used Boursin cheese and parma ham. We served ours on a bed of rocket with balsamic vinegar for a healthier meal. It's our new favourite...can't stop eating it!
7th Apr, 2014
Just made this tonight using the suggestions in above comments to sub Boursin cheese & parma ham. It was out of this world! Served it with smashed potatoes and broccolini with sautéed shallots & garlic. Delicious meal!
2nd Feb, 2014
Made this recipe for 8 people in a dinner party last night. Very impressed. The cheese did leak out a bit and mixed with chicken juices - ready made delicious sauce. Substituted prosciutto for bacon. Served with saute potatos and salad.
29th Jan, 2014
Really tasty dish and really easy to make. The mustard and cheese combination with the chicken is just delicious.
6th Jan, 2014
Simple and tasty. My stuffing did melt and pour out of the chicken but I simply scooped it up with a spoon and poured it over the chicken so you did not lose any taste. I just read the tip that suggested leaving it in the fridge for a few hours to help the stuffing stay in the chicken so will give that a try next time but 10/10 for the taste alone.
7th Dec, 2013
I have always used Boursin cheese and tastes amazing. I know from past experience mozzarella can become quite dry. I have been complimented so many times on this dish and would highly recommend.
21st Nov, 2013
I love this dish because it is just so SIMPLE and takes absolutely no time to prepare. I cooked this for three tonight with a side of roast potatoes with rosemary and garlic, also served with mange tout and runner beans. I followed the recipe exactly but swapped bacon for prosciutto as it's more flavoursome and I generally prefer it to bacon! Timings were spot on - 25 mins on gas mark 6. Only self critique would be to not stuff the chicken quite so full next time!
19th Nov, 2013
Great recipe! I've made it several times and it's always good but my favourite is to use boursin (with herbs) cheese instead of the mozzarella and parma ham instead of the bacon. Made it again for dinner with friends this weekend and prepared the chicken the day before as time on the night tight. Served with crushed new potatoes, sauteed leeks & petis pois, and roasted vine tomatoes. Looked and tasted great!
26th Oct, 2013
Nice but felt I should have fried off the chicken wrapped in bacon for some colour and more flavour, as it was just cooked in the oven, felt i could taste the ironyness in the bacon instead of the lovely smoky fattiness.


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