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For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme. Season with salt and pepper and remove from the heat. For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.

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Composition of Stuffed chicken with mustard and cheese:

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

I think it's a terrific way to bake chicken breast without it ending up dry and boring. I smear a bit of mustard inside the chicken (because ham + cheese + mustard is a fab combination), then sprinkle the outside of the chicken with salt and pepper, paprika. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

Stuffed chicken with mustard and cheese start cooking:

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.

Chicken smothered in a rich and creamy cheese sauce with a hint of mustard then baked until bubbling and golden this dish is a real winter warmer! If you're short on time then use a tub of ready-made cheese sauce and heat through gently with the mustard before pouring over the chicken. Chicken and Cheese Stuffed Poblano PeppersButter Your Biscuit. Mustard-stuffed ChickenRECIPES DELICIOUS CUISINE. chicken breast fillets, bacon rashers, mozzarella, cheddar, wholegrain mustard. It's chicken doused with Dijon mustard and cooked with white wine, bacon and onions.

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