Mustard-stuffed chicken

Mustard-stuffed chicken

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(465 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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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!!
saraheadale
14th Apr, 2013
4.05
A stronger cheese may work better but so simple and quick to make.
mitchity40's picture
mitchity40
7th Apr, 2013
5.05
This is now all time family favourite...everyone loved it!
witchfyrecaron
6th Apr, 2013
5.05
Lovely recipe. I used reduced fat cheddar and full fat mozzarella and served it with dauphinoise potatoes and minted peas.
fimiller
31st Mar, 2013
5.05
Great recipe. Use Boursin and a bit of creme fraiche as it loosens the filling. Too much filling..?? Pop the rest in a pan and add more creme fraiche and some White wine, heat it up and you have the perfect sauce to serve with the meal. My 3 teenage boys request this on a very regular basis!
el_deebo
28th Mar, 2013
5.05
Only cooking for two, so I halved this recipe. I found the quantities of the cheese stuffing mixture were a bit generous, but then we also used quite small chicken breasts - a bit of prior judgment perhaps would have helped. I managed to get it all in, but I've about 20 minutes to wait until I see the state of my baking tray...! A number of other comments are pretty obvious, in that you could easily substitute the type of cheese for something more flavoured etc. It's a great basic recipe that I'm sure I'll make minor edits with the filling and enjoy time and again. Perhaps the most useful comment I noted above (and hence will repeat) is that a little crème fraiche helped to loosen up the stuffing mixture and make it easier to form a paste in which to insert into the chicken. Now I just have to sit back and wait... smells amazing already!
lmillington
25th Mar, 2013
4.05
Made this for the second time - stuck to the recipe apart from wrapping in pancetta. Really tasty and chicken stays really moist but most of the filling had dripped out into the bottom of the tray. Was wrapped really well so might try using cocktail sticks next time aswell to hold it together.
babs60
15th Mar, 2013
4.05
As a lot of reviewers have done I replaced the Mozzarella with cream cheese, added some crushed garlic & replaced chicken breast fillet with Chicken thighs. Turned out really well despite a power cut half way through the cooking. Although tasty thought it the cheesy taste a little overpowering so may try leaving out the cheddar cheese next time.

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