Mustard-stuffed chicken

Mustard-stuffed chicken

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(474 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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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.
30th Sep, 2013
Made this again yesterday. Fabulous every time! Cook for longer than 25mins -more like 35 mins to make sure chicken fully cooked. One of our favourite dishes and so simple to make. Serve with new potatoes and fresh veg of your choice.
23rd Sep, 2013
Delicious, goes really well with roasted cherry tomatoes, just chuck a few in the roasting tin with them for the last 15 or so minutes
31st Aug, 2013
Made this for some guests and was lovely! First time I have tried stuffed chicken, really easy and yummy! One person didn't like mustard so on that one I just used plain cheese and sprinkled some on top and still went down well!


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