Mustard Stuffed Chicken
- 125g mozzarella ball, torn into pieces
- 50g strong mature cheddar, grated
- 1 tbsp wholegrain mustard
- 4 skinless boneless chicken breast fillets
- 8 smoked bacon rashers
- Preheat your oven to 200C. In a bowl, mix together the mustard with the cheeses, season well, and cut a slit into the side of each chicken breast creating a pocket in the meat. Stuff the mustard and cheese mix into the pocket.
- Wrap the chicken breasts each with two bacon rashers - not too tightly, just enough to hold it all together. Season very well once again, and then roast on a baking sheet for 25 minutes. Eat hot, with the cheese bubbling out. What’s not to love?
20 mins
4 serving