Mustard-stuffed chicken

Mustard-stuffed chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(473 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Aug, 2013
Delicious recipe and super easy and quick to make for a mid week dinner.
10th Aug, 2013
The stuffing leaked so much that there was barely any left inside the chicken :( I'd like to know where I go wrong, as the same thing happened with chicken kievs.
28th Mar, 2014
If anyone is interested, I usually make the chicken in advance and refrigerate it well beforehand, plus I close the opening with a small skewer or a couple of toothpicks (just remember to pull them out before serving!) A little of the filling may escape, but it certainly helps.
12th Nov, 2013
Same thing happened to me. I ended up pouring the stuffing over the chicken. Taste was great but have no idea how to get it to say inside the chicken
19th Jun, 2013
very nice recipe. Easy to make and cooked perfectly. I did however make a creamy mustard sauce as it needed something extra
7th Jun, 2013
Very tasty and so easy to make, will definitely add to our weekly favourites. Thank you Good Food - another winner !
7th Jun, 2013
So simple, but so delicious. I added a sprig of Rosemary under the bacon and it worked really well.
11th May, 2013
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!
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


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.