Mustard-Stuffed Chicken
I’m not sure why this recipe is called mustard-stuffed chicken, because the filling consists mostly of cheese. Nevertheless, this is a great recipe that I use a lot, especially for guests. It’s quickly done but can also be prepared ahead and stored in the fridge until it goes in the oven.
I actually thought this was a recipe I had found in Prima magazine years ago, but found out only this last week that it’s from BBC Good Food.
A note on the preparation: I always halve the chicken breasts width-ways because I find one whole piece too large to handle on the plate, the smaller version is a nicer sized portion to serve, and it cooks a little quicker.
Due to the quality of bacon you can get here in Germany, I always need two slices for one (halved) piece of chicken. Also, having the chicken piece completely covered in bacon will make sure that most of the cheese stays inside the chicken instead of ending up on your baking sheet. Unfortunately, you won’t see much of the cheese in my pictures because the only bacon I could get was extremely thin and tore in all places when I wrapped it around the chicken, so a lot of the cheese escaped.
As you will notice, no seasoning is required for this dish. The cheddar and the bacon will take care of that as they’re both salty. If you want to counteract the saltiness, use 2 tbsp of mustard, I do that sometimes depending on the quality and saltiness of the bacon.
Mustard-Stuffed Chicken
After discovering that this was a BBC recipe that was still online, I didn’t want to commit plagiarism by posting it, so please go here for the BBC Good Food original recipe. Apart from the recipe, you’ll also find the nutritional values for this recipe as well as a tip on how to make Cheesy Baked Mushrooms if you prefer a vegetarian version.
Chicken sounds heavenly. More curious about the aubergine/eggplant in the photo, though. Hmm, roasted and served with a sour cream and pomegranate seeds and herbs. Nice combination, regardless of the seeds being too crunchy for me. Have you already posted its recipe?
Thanks. The aubergine is brushed with (a lot of) olive oil and then roasted. The sauce is made from buttermilk, greek yogurt and garlic. Then the whole thing is sprinkled with za’atar and pomegranate seeds. Very simple but heavenly. Didn’t want to post the recipe because it’s copyrighted but just found it here.
Thanks for the link. I’ve heard of za’atar before but I’ve never had it. Might try and find it in the Halal shop I found recently.
This looks like an incredibly yummy meal. Loads of flavor in all of it.
It does have lots of flavour in it – all different ones, but they still all go very well together.