Ad

Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Nutrition: per serving

  • kcal429
  • fat26g
  • saturates12g
  • carbs0.3g
  • sugars0.2g
    low
  • fibre0.4g
  • protein49g
    high
  • salt2.61g
Ad

Method

  • step 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, November 2007

Ad

Comments, questions and tips (549)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.6 out of 5.664 ratings

lcook728@gmail.com

Simple & delicious, will be a go to meal. Olive mash was a nice touch too

daniel.andrews21475

ill eat yoou

theonlysteviecee

Great recipe, loved the chicken and smoked bacon. Why on earth would one want to make a veggie version? Just asking for a friend....

carol.s.bond00763755

This was an easy recipe and very tasty.

deborah.starling80728

Can you use Dijon instead of grain mustard ?

edzbird

Cooked as per recipe - it was nice, but not wonderful (probably poor quality chicken and bacon spoiled it fo me) - hubby thought otherwise, he loved it. As I'd only used half the stuffing for 2 portions, I put the rest into 2 large breakfast mushrooms for lunch the next day, filling the few gaps…

Ad
Ad

Related guides

Ad

You may also like

Related recipe collections