Mustard-stuffed chicken

Mustard-stuffed chicken

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(456 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, 2013
Very simple recipe which came out much better than I expected. I used English Mustard instead of wholegrain mustard. I'm sure it would have been much better with the latter, but I worked with what I had. Tasted great and went down a treat.
7th May, 2013
easy simple and very tasty , my family request it often as a mid week meal made it a number of times highly recommend
7th May, 2013
easy simple and very tasty , my family request it often as a mid week meal made it a number of times highly recommend
6th May, 2013
Easy to make and so tasty! Will be making this again soon :)
20th Apr, 2013
Had this tonight with peas and served on half a jarred roasted pepper- SO. GOOD. had plenty of cheese mixture so put the leftover on top for extra delicious cheesiness with some halved vine tomatoes, also added 2 tsp of natural yoghurt to ensure it was moist and the chicken was unbelievably tender, only used one piece of back bacon each which seemed like it wouldnt be enough but with a bit of poking was fine! However! do not squish them together in an attempt to cage the mixture as it stopped the chicken cooking- at the end of the 20 mins we just put it back, separated, for 7 mins on 215C fan and it was fine :) remember to pour the juice over once it's plated!!
20th Apr, 2013
Used parma ham instead of bacon, it was so easy and delicious will make again
19th Apr, 2013
could you pls suggest a substitute for bacon? anything else to hold the chicken together.
abcdefghijord's picture
16th Apr, 2013
Made this tonight and was really surprised, it was absolutely lovely! I didn't use the cheddar as I thought two cheeses wasn't exactly needed. I served this with a rocket salad, herby potatoes and bread. Went down a treat, one definitely to make again!!
14th Apr, 2013
A stronger cheese may work better but so simple and quick to make.
mitchity40's picture
7th Apr, 2013
This is now all time family favourite...everyone loved it!


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