Best 4 Mustard Stuffed Chicken Recipes

CHICKEN BREAST STUFFED WITH LEMON RICE AND MUSHROOMS AND A DIJON MUSTARD SAUCE

Steps:

• In medium saucepan, melt butter or margarine over medium heat. Add onion and mushrooms and cook for five minutes, stirring frequently. Add thyme and lemon zest and cook for 2 minutes, stirring frequently. Add lemon juice, water, rice and contents of seasoning packet and bring to a boil. Reduce heat to low boil, cover, and cook for 25 minutes. Remove from heat and let cool for 15 minutes. Mix in feta cheese. While rice is cooling, preheat oven to 375°. Grease a 9" x 13" baking pan with non-stick spray. Make a small slit in the side of each chicken breast to form a pocket. Stuff chicken with rice mixture. Use a toothpick to hold the stuffing in. Place chicken in prepared pan and season with salt and pepper. Bake for 30-35 minutes until done. About 10 minutes before chicken is done, melt butter for sauce in small saucepan over low heat. Stir in flour and cook for 3 minutes, stirring constantly. Add chicken broth and cream. Cook until thickened. Remove from heat. Stir in mustard and season with salt and pepper. Place stuffed chicken breasts on platter and pour sauce over top or serve on the side.

MUSTARD STUFFED CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6.
• Mix the cheeses and mustard together.
• Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.
• Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 minutes.
• Tip:If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.

STUFFED CHICKEN BREAST WITH HONEY MUSTARD SAUCE

Steps:

• In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs. , Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. , Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken. , Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.

HAM AND SWISS STUFFED CHICKEN BREAST WITH MUSTARD SAUCE

Steps:

• Hold sharp knife parallel to cutting board and along one long side of chicken breast; cut almost in half, leaving breast attached at one side. Open breast so it lies flat; cover with plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4-in. thickness. Remove plastic wrap and sprinkle with salt and pepper to taste., Cut slice of cheese in half. Wrap each half in one slice of ham, folding ham over cheese to fully surround cheese. Place one ham bundle on each chicken breast. Tuck the narrow end of the chicken in towards the center for even cooking. Fold the chicken breast over the ham bundle. Sprinkle thyme over the top of each chicken breast., 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. Seal bag and place in microwave., Cook on full power for 5 to 5-1/2 minutes or until a meat thermometer reads 170°. If needed, continue microwaving at 30-second intervals until chicken tests done. Allow bag to stand 1 minute before handling. Meanwhile, for mustard sauce combine all ingredients in a small bowl., Carefully open bag. Use spatula to remove chicken from bag. Serve with mustard sauce.