Solo: Chicken with Cheese & Mustard Stuffing

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Solo: Chicken with Cheese & Mustard Stuffing

Roasted free range chicken breasts filled with mozzarella, cheddar & wholegrain mustard.

Ingredients to serve 1

  • 1 x free range chicken breast
  • 75g x streaky bacon
  • 175g x baby potatoes
  • 2 x carrots - peel and slice
  • 1 ball x bocconcini - dice
  • 15g x mature cheddar - grate coarsely
  • 1 tsp x wholegrain mustard
  • butter, sugar (from your pantry)
  • olive oil, salt & pepper (from your pantry)


Step 1

Pre-heat oven to 200°C.

Step 2

Mix the bocconcini, cheddar and wholegrain mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap 2 bacon rashers around each stuffed chicken breast to hold it together. Season, place on a baking tray and roast for 30-35 minutes until cooked.

Step 3

Place a saucepan of lightly salted water on to boil. Add the baby potatoes and boil for 20-25 minutes until soft.

Step 4

Place another saucepan of lightly salted on to boil. Add the carrots and boil for 8-10 minutes until soft, but still a little crunchy. Remove from stove and drain, add a few pats of butter and a little sugar (optional) to the saucepan and keep warm.

Step 5

To serve, place a chicken breast on each plate and spoon over a little liquid from the roasting pan. Add a serving of carrots and baby potatoes on the side.