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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31st Mar, 2011
I was really disappointed with this recipe. Normally, I love all the highly rated recipes on this site but this one just didn't work for us. Had to bake it for 30 mins, bacon still wasn't crisp but soggy and most of the cheese had run out and left chicken breasts swimming in mustard coloured water - not appetising at all.. WOn't make it again.
26th Mar, 2011
Really good, swapped the mustard with pesto but def now one me favs!!!
22nd Mar, 2011
We really enjoyed this meal. It was super quick and easy to prep and bake. we'll be making this again.
20th Mar, 2011
Loved by guests and sooo easy to make will def be making this again :0)
15th Mar, 2011
Made this last night with the Boursin & grated cheese stuffing, as many suggested. Very moist and delicious, but the bacon rashers made it very heavy, did not crisp up as expected. A whole breast of chicken sufficed for 2 people. Will make it again, but I will replace the bacon with very thinly sliced prosciutto. Hopefully the breasts will keep their moisture, and the prosciutto will add a salty, suttle flavor, and crisp up. Will let you know!
13th Mar, 2011
Cooked this tonight with Boursin. Also threw some mushrooms in the roasting tin. Very simple to prepare/cook. Was nice and moist (we added quarter of 150g pack per serving). Served with crushed, buttered, new potatoes. Über lush!!!!
8th Mar, 2011
Tasty! May need oven at 200 Fan for 20 minutes.
4th Mar, 2011
Delicious... I used a tbsp of cream to bind the cheeses and this made it nice and moist. I used some more of the cream, a tbsp of mustard and a splash of white wine to make a sauce and served it with saute potatoes and green vegetables. I will be making this again for sure!
28th Feb, 2011
Substituted the mozarella for philly, went down a treat and so easy to make!
22nd Feb, 2011
I found that the tablespoon of mustard totally overpowered the dish. It would have been lovely if about half this amount was used. Was very disappointed as the chicken was so succulent, don't know whether I'd bother making this again. Even hubby left it and he eats everything! :(


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