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Nutrition: per serving

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

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Comments, questions and tips (549)

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Overall rating

A star rating of 4.6 out of 5.663 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…

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