Mustard-stuffed chicken

Mustard-stuffed chicken

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(586 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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14th Jun, 2020
Chicken, bacon and cheese, what more can you ask for?
18th Dec, 2019
Very yummy! Had to cook for around 35 minutes, and added extra vegetables in the dish to cook with the chicken. Would add more mustard to the filling next time.
Robbie Goodare's picture
Robbie Goodare
5th Dec, 2019
2nd Sep, 2019
Tried this recipe tonight ... husband liked it apart from mustard, mozarella, cheese and bacon :D
Henry Pye's picture
Henry Pye
20th Apr, 2019
Really great recipe to get a little messy with during prep & tastes delicious! Great with carrots, peas, sweetcorn and broccoli.
10th Mar, 2019
Kind of nice. The chicken was lovely and moist but pretty tasteless. I'll double the mustard qty next time and see if that helps.
Klare Holbrook's picture
Klare Holbrook
16th Jan, 2019
Really great dish. Couldn’t fit all the cheese into the chicken so sprinkled the remaining cheese onto the top of the bacon. This actually enhanced the recipe. Will be cooking again soon.
thomasbw's picture
5th Aug, 2018
Really simple and looks very impressive but the cheese was hard to detect in end product (melted into the juice) and it was very salty. If I do it again I’ll use regular instead of smoky bacon and won’t season with any salt.
13th Mar, 2018
I love this recipe ive made it a few timesnow for my family its great and easy to make.
12th Jan, 2018
LOVE THIS! I actually switched the filling for sun dried tomatoes and garlic & herb Philadelphia. But this recipe is good. Quick, easy, impressive and leaves the chicken nice and juicy.


14th Dec, 2019
I was wondering if this is freezable before you bake it
lulu_grimes's picture
16th Dec, 2019
Thank you for your question. You could freeze this one before cooking. Make sure it is thoroughly defrosted before it goes into the hot oven.
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
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.
16th Aug, 2015
How do I change receipe to English measures?
goodfoodteam's picture
21st May, 2018
Thanks for your question. The mozzarella balls are sold in 125g packs and 50g is the equivalent of 2 ounces. Hope that helps!
dhoohar's picture
18th May, 2018
They are English measures. Do you mean imperial?
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
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. 
Susie Neely's picture
Susie Neely
27th May, 2020
My Tip is replace the mozzarella with Parmesan! Double the Quantity whole grain mustard.Use Mature cheddar and when mixing add salt, pepper and garlic powder (or fresh). Delish
24th Jan, 2020
didnt know what mustard was so used child blood works well p.s you might be arrested
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.
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.
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.
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