Best 8 Stuffed Chicken Breast With Honey Mustard Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken stuffed with various flavorful fillings and smothered in a sweet yet tangy honey mustard sauce is a dish that tantalizes taste buds and leaves one craving for more. This versatile main course is perfect for special occasions or everyday meals. With numerous variations in fillings and cooking techniques, this dish offers endless possibilities for customization. From classic herb-infused stuffing to unique combinations of dried fruits and nuts, the options are limitless. Whether you prefer crispy baked chicken or succulent pan-seared cutlets, you can tailor the recipe to suit your culinary preferences. Served alongside roasted vegetables, mashed potatoes, or a fresh salad, stuffed chicken breast with honey mustard sauce promises an unforgettable gastronomic experience.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED CHICKEN BREAST WITH HONEY MUSTARD SAUCE



Stuffed Chicken Breast with Honey Mustard Sauce image

Sandy Friede NEWBURYPORT, MASSACHUSETTS Here's a savory entree that's easy to make but elegant enough for company. I like to double the recipe and then freeze individual size portions for those busy days when I work late and don't have time to cook.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup chopped onion
4-1/2 teaspoons plus 1/4 cup butter, divided
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 ounces cream cheese, cubed
1/4 cup seasoned bread crumbs
6 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup honey
2 tablespoons stone-ground mustard
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 455 calories, Fat 25g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 664mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 39g protein.

MUSTARD-STUFFED CHICKEN



Mustard-stuffed chicken image

This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy.

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 5

125g ball mozzarella, torn into small pieces
50g strong cheddar, grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 smoked streaky bacon rashers

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 mins.

Nutrition Facts : Calories 367 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Protein 49 grams protein, Sodium 1.93 milligram of sodium

BAKED HONEY MUSTARD CHICKEN



Baked Honey Mustard Chicken image

Quick and easy to prepare, and the kids love it too!

Provided by Mary Annthipie Bane

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 6

Number Of Ingredients 7

6 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup honey
½ cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
  • Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g

HONEY-MUSTARD BAKED CHICKEN BREASTS



Honey-Mustard Baked Chicken Breasts image

These honey-mustard baked chicken breasts are super easy, delicious, and healthy! What's not to like?

Provided by Stephen Williams

Time 55m

Yield 4

Number Of Ingredients 5

nonstick cooking spray
½ cup honey
½ cup Dijon mustard
1 cup seasoned bread crumbs
4 (4 ounce) skinless, boneless chicken breast halves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
  • Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
  • Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
  • Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 400.4 calories, Carbohydrate 61.7 g, Cholesterol 64.9 mg, Fat 4.4 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 1.2 g, Sodium 1335.6 mg, Sugar 36.5 g

HAM AND SWISS STUFFED CHICKEN BREAST WITH MUSTARD SAUCE



Ham and Swiss Stuffed Chicken Breast with Mustard Sauce image

-Taste of Home Cooking School

Provided by Taste of Home

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (6 to 8 ounces each)
Salt and pepper to taste
1 slice (1 ounce) Swiss cheese
2 slices (3/4 ounce each) deli ham
1/4 teaspoon dried thyme
MUSTARD SAUCE:
2 tablespoons mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon honey
Pinch salt

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.

Nutrition Facts :

CHICKEN BREASTS WITH HOT HONEY MUSTARD SAUCE



Chicken Breasts With Hot Honey Mustard Sauce image

Make and share this Chicken Breasts With Hot Honey Mustard Sauce recipe from Food.com.

Provided by CulinaryQueen

Categories     Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons honey
2 tablespoons mustard (see note at end of directions)
2 teaspoons orange marmalade
1/2 teaspoon paprika
1/8 teaspoon chili pepper flakes
2 garlic cloves, minced
1/2 cup chicken stock (cube is fine)
2 -3 tablespoons olive oil
4 boneless skinless chicken breasts
1/2 cup flour
salt and pepper

Steps:

  • In small bowl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes, garlic and stock. If you want, use a hand blender to get all the ingredients combined well. Set aside.
  • Heat olive oil in large skillet over medium-high heat. If breasts are big, cut in half horizontally. Season flour with salt and pepper, and dredge chicken in flour. Fry in pan about 2-3 minutes each side.
  • Pour sauce around chicken and cover. Lower heat to medium and simmer for about 10-12 minutes.
  • Remove chicken to plate and pour sauce over top and serve.
  • *NOTE* I used a mustard called Bone Suckin' Sweet Hot Mustard which I bought at a local kitchenware store (Lakeland Ltd.) here in the UK. It contains ingredients such as molasses, brown sugar and jalapeno peppers. You can use a similar type of mustard if you can find one or just use dijon. However, I think that a bold flavored mustard like the one I used is what really brought this dish together. If you try this recipe and review it, please let others know what type of mustard you used.

CHICKEN BREASTS IN CURRY HONEY MUSTARD SAUCE



Chicken Breasts in Curry Honey Mustard Sauce image

A lovely gold sauce. This is good enough for company and kids like it as well. You can cook less chicken breasts if you wish, you just get more of the delicious sauce to lick up! Serve with rice. From a Toronto League Cookbook.

Provided by Raspberry Cordial

Categories     Curries

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

4 whole boneless skinless chicken breasts, split
1/4 cup butter
1/4 cup Dijon mustard
2 tablespoons prepared mustard
1/2 cup honey
2 teaspoons curry powder
2 teaspoons lemon juice
1 teaspoon salt
1/8 teaspoon garlic powder or 1 small garlic clove, chopped

Steps:

  • Place chicken in pan (I use a glass one, that snuggly holds the chicken breasts. You don't want the sauce to spread out too much or it may burn at the edges).
  • Melt butter in a saucepan and add remaining ingredients. Stir until smooth.
  • Pour over chicken and bake, uncovered at 350F 45 min., basting occasionally, until tender and golden.

Nutrition Facts : Calories 254.8, Fat 7.7, SaturatedFat 4.1, Cholesterol 83.7, Sodium 538.9, Carbohydrate 18.8, Fiber 0.6, Sugar 17.8, Protein 27.9

CHICKEN WITH HONEY-MUSTARD SAUCE



Chicken with Honey-Mustard Sauce image

Yield Serves 4

Number Of Ingredients 8

1 1/2 cups honey
3/4 cup Dijon mustard
6 tablespoons dry white wine
6 tablespoons vegetable oil
3 tablespoons (about) red wine vinegar
2 3- to 3 1/4-pound chickens, halved, backbone removed
1 head frisée or curly endive, torn into bite-size pieces
Red and yellow cherry tomatoes, halved (optional)

Steps:

  • Mix honey, mustard, wine, oil and 3 tablespoons vinegar in medium bowl. Transfer 3/4 cup honey-mustard sauce to small bowl and set aside to use at serving time. Place chicken in large roasting pan. Pour remaining honey-mustard sauce over. Cover and refrigerate at least 2 hours and up to 4 hours.
  • Preheat oven to 350°F. Remove chicken from marinade; reserve marinade. Place chicken, skin side up, on rimmed baking sheet. Roast chicken 55 minutes, basting occasionally with reserved marinade and pan drippings. Increase heat to 400°F. Roast chicken until skin is deep golden brown and juices run clear when thickest part of thigh is pierced, about 15 minutes.
  • Toss frisée in large bowl with enough reserved honey-mustard sauce to coat. Season with additional vinegar, salt and pepper. Divide salad among plates. Top with chicken. Ganish with tomatoes, if desired. Serve, passing remaining sauce separately.

Tips:

  • To ensure that the chicken breasts are cooked evenly, make sure they are of the same thickness. If they are not, pound the thicker breasts to an even thickness.
  • If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts.
  • To prevent the chicken breasts from drying out, don't overcook them. Cook them until they reach an internal temperature of 165 degrees Fahrenheit.
  • To make the honey mustard sauce, whisk together the honey, mustard, mayonnaise, sour cream, and lemon juice until smooth. Season with salt and pepper to taste.
  • If you don't have any honey mustard sauce, you can use a store-bought honey mustard sauce or a combination of honey and mustard.
  • To stuff the chicken breasts, make a pocket in each breast by slicing it horizontally, but not all the way through. Then, spoon the stuffing into the pocket.
  • To bake the stuffed chicken breasts, preheat the oven to 375 degrees Fahrenheit. Place the chicken breasts in a baking dish and bake for 20-25 minutes, or until cooked through.

Conclusion:

Stuffed chicken breast with honey mustard sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the honey mustard sauce adds a tangy and creamy flavor. This dish is sure to be a hit with your family and friends.

Related Topics