Mustard-stuffed chicken

Mustard-stuffed chicken

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(459 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 125g ball mozzarella, torn into small pieces
  • 50g strong cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    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

Method

  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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michelleross
7th Jun, 2013
5.05
So simple, but so delicious. I added a sprig of Rosemary under the bacon and it worked really well.
redelfin
11th May, 2013
5.05
I halved the recipe and prepared it the day before. I baked the 2 chicken breasts in a small dish (rather than on a baking tray) and because the chicken cooked in its own juices it was the most succulent chicken I have ever eaten! Hubby isn't that keen on mustard, so next time I make it I will leave the mustard out of his portion, but he still enjoyed it. I served it up with a small salad as a light late night supper (we both work shifts - so I literally popped it in the oven when we got home). I will definitely be making this again. It would be a good (and easy) recipe to impress friends with, especially as it can easily be prepared the day before and then thrown in the oven!
rachel_lr
9th May, 2013
5.05
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.
emilybish33
7th May, 2013
5.05
easy simple and very tasty , my family request it often as a mid week meal made it a number of times highly recommend
emilybish33
7th May, 2013
5.05
easy simple and very tasty , my family request it often as a mid week meal made it a number of times highly recommend
dwatson27
6th May, 2013
5.05
Easy to make and so tasty! Will be making this again soon :)
oliviagetsthemessage
20th Apr, 2013
5.05
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!!
sezabell
20th Apr, 2013
5.05
Used parma ham instead of bacon, it was so easy and delicious will make again
simransanyal
19th Apr, 2013
could you pls suggest a substitute for bacon? anything else to hold the chicken together.
abcdefghijord's picture
abcdefghijord
16th Apr, 2013
5.05
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!!

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