Mustard-stuffed chicken

Mustard-stuffed chicken

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(461 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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little_lady
1st Jun, 2017
3.8
Quick and easy with minimum fuss. I used slightly less mustard but that's my personal taste. Served with vegtables and potatoes.
siany1
29th May, 2017
5.05
Delicious and so simple! I tend to add a little more cheese and as my husband loves mustard I tend to increase the quantity of that slightly too. I sometimes pop in some tomatoes on the vine or some other veg nestled alongside the chicken and drizzle with some oil to roast. Just so easy and yet so delicious.
catbail
22nd Apr, 2017
5.05
This is so easy and delicious, I've made it many times now. I mix cream cheese with grated 'pizza' cheese, which is a mix of cheddar and mozzarella, and I double up on the mustard. I use pancetta for preference if I've got it because it does go crispier, but bacon does the job too (you need to stretch and thin it - then often one rasher will do if you're thinking about calories). A real 'can't go wrong' recipe which everyone loves.
dwatson27
16th Feb, 2017
5.05
Made it so many times! Always a winner. So easy to make. Use boiled potatoes and simple veg!!! Always 5 star!!!!!
francescaplows
9th Nov, 2016
I made this and it was really tasty and simple!
Anastaciawilde
4th Nov, 2016
This has become a favourite in our house. Easy to make and tastes fab. Even the "no sauce" 5 yr old loves it!
natamoo12
14th Oct, 2016
5.05
I took a note from someone else here and used pesto instead of mustard - the guests loved it! I'm not a big fan of chicken but my partner and our guests who have tried it all say it's lovely. The only downside to using pesto and the smoky bacon is the salt. So I might use unsmoked bacon next time. Other than that, it's sooo easy to make!!
Reb89
30th Sep, 2016
2.55
I think the mustard went really nicely with the chicken but we didn't get a lot of cheese coming through (my partner didn't even realise there was cheese in it until I mentioned that it wasn't very cheesy). I think if we were to do it again I'd mix the mozzarella with cream cheese and mustard. Served with sweet potato chips and green beans.
biamaith2012
26th Jun, 2016
5.05
Delicious and easy, I used light mozzarella and cheddar with wholegrain mustard. I also made a quick leek sauce with garlic and added the cheesy mustard juices from the pan. Served with roasted cherry tomatoes, green beans and baby potatoes, everyone cleared their plates... will cook again.
martus
10th Jan, 2016
5.05
Delicious and easy to make. I used 3 tbsp of green pesto instead of mustard and it was lush! Also, used 1 rasher of unsmoked middle bacon per breast as I don't buy the streaky type.

Pages

Gingerdesire
3rd May, 2017
Can this be frozen? Trying to make dinners that hubby can cook without my assistance & this could be perfect
goodfoodteam's picture
goodfoodteam
5th May, 2017
Thanks for your question. You could freeze this one before cooking. Make sure it is thoroughly defrosted before it goes into the pre-heated oven.
Donnadave
16th Aug, 2015
How do I change receipe to English measures?
arpitam
16th Nov, 2014
This recipe looks divine! I was just wondering whether it would taste just as good if I subbed the bacon for turkey bacon? I've never actually tried turkey bacon, but my friends that I'm cooking for don't eat pork and I can't decide if the flavours would mesh the same.
goodfoodteam's picture
goodfoodteam
26th Nov, 2014
Hi there, thanks for your question. The flavour of turkey bacon would work well, but it doesn't have any fat and is quite different in shape so you may find it hard to wrap it around the chicken and it won't keep it as moist. Perhaps flatten it first, then it should keep the mozzarella inside. 
Ruxanda
7th Jan, 2016
If you want your chicken to be extra-juicy, I recommend you double the filling. Whatever filling leaks out of the chicken will make a very tasty sauce to pour over rice or pasta.
Lo_89
29th Jan, 2014
Would recommend making this with Boursin garlic and herb variety. I have made this with herb Phildelphia, mozzarella and with Boursin and the Boursin definitely stays in one piece much better than other two, which seem to both melt out much quicker. Another tip is to put cocktail sticks in the chicken once its wrapped in bacon. Two or three per breast should do the trick at keeping everything snug.
Emmafe
7th Dec, 2013
After making leave in the fridge covered for a few hours before cooking. I have made this receipe lots of times and this helps to with holding the stuffing inside when going to cook.