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Mustard-stuffed chicken

Contains pork – recipe is for non-Muslims only

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 367
  • Carbohydrates 0
  • Saturated Fat 10
  • Sugar 0
  • Protein 49
  • Fat 19
  • Fibre 0
  • Salt 1.93

Nutrition per serving

  • Calories 367
  • Carbohydrates 0
  • Saturated Fat 10
  • Sugar 0
  • Protein 49
  • Fat 19
  • Fibre 0
  • Salt 1.93

Ingredients

  • 125g ball mozzarella, torn into small pieces
  • 50g strong cheddar, grated
  • 1 tbsp wholegrain mustard
  • 4 skinless boneless chicken breast fillets
  • 8 smoked streaky bacon rashers

Tip

Make it veggie
Cheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms are softened and the cheese is bubbling.

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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