Mustard-stuffed chicken

Mustard-stuffed chicken

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(588 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


  • 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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21st Nov, 2007
really tasty. i used mature cheddar and a dollop of creme fraiche with mustard for the stuffing though. worked well and kept it nice and moist. good choice for those on Atkins!
21st Nov, 2007
This was a hit with all the family. It was super quick to make and I served it with baby new potatoes and my homemade ratatouille. Yum!
20th Nov, 2007
This was wonderful. Served it with the potatoes suggested and a green salad. Was quick and easy. Will definitely make again.
19th Nov, 2007
Would be better with a softer cheese such as Boursin as it didn't generate any sauce. Wasn't sure what to have it with, but used Tagliatelle.
19th Nov, 2007
This was very easy and tasty enjoyed by all the family :-)
14th Nov, 2007
So far all I've done is saved it to make at the earliest opportunity It sounds delicious.
14th Nov, 2007
I agree that this is great with Boursin instead of mozarella.
oblongmouth's picture
14th Nov, 2007
A good alternative is to use Boursin, or similar soft, flavoured cheese in place of the mozzarella and/or the cheddar. It's delicious
10th Nov, 2007
I tried this recipe and at first my mother wouldn't even look at it because of the cheese. Then when she tried it she couldn't stop stuffing her mouth :)


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