Recipe: Delicious Stuffed chicken with mustard and cheese

Stuffed chicken with mustard and cheese. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Fold chicken over filling and secure with toothpicks.

Stuffed chicken breasts are a big favorite of mine. There's no easier way to ensure a chicken breast has tons of flavor. And with salty ham, gooey melted swiss cheese, and a little Dijon mustard stuffed inside, these chicken breasts are definitely not lacking in flavor. You can cook Stuffed chicken with mustard and cheese using 6 ingredients and 6 steps. Here is how you cook that.

Ingredients of Stuffed chicken with mustard and cheese

1. It's 125 g of ground mozzarella.
2. It's 100 g of ground regato.
3. It's 1 tbsp of ready mustard.
4. You need 4 of chicken breasts without their skin and bones.
5. Prepare 8 slices of smoked bacon.
6. It's 1 of bit of oil or margarine for the oven tray.

How to Make Stuffed Chicken: The Step-by-Step Guide. Prepare sauce: Combine the ingredients for the homemade honey mustard, set aside. Gently cut through the center of chicken creating a pocket. Don't cut all the way through.

Stuffed chicken with mustard and cheese instructions

1. Preheat the oven at 200° C..
2. Cut each breast lenghtwise so that you create a "pocket"..
3. Mix the cheeses with the mustard and fill in the breasts with it..
4. Wrap 2 slices of bacon aroud each breast, not very tight but so as to keep each breast wrapped..
5. Put the breasts in an earthenware pot already brushed with the oil or margarine and cover with aluminum foil..
6. Bake for 30' and then remove the aluminum foil so that it gets golden. We serve according to our liking..

Stuff chicken with cheese, mushrooms and bacon. Carefully add baking soda; stir until dissolved. Dip stuffed dough balls, one at a time, completely into water mixture. With slotted spoon, remove from water, and place around edge of pan (surrounding the ramekin). Put stuffed chicken breasts into a Medium or Large Ziploc® Zip 'n Steam™ Bag, with the thickest part of the chicken toward the outer edges of the bag.