This is the post, for the second Zaar members recipe I made last night, I served this with Roasted Parmesan Asparagus which was perfect. This was so yummy with the cheesy mustard filling I did not make with the cheese stated instead I used two types of Gruyere, a stronger and a milder one, as this is what I had on hand and I thought it had a wonderful flavour. I also made a lemon mustard sauce to accompany, whilst this was a nice touch the chicken was perfectly moist and tasty as is. To see more photos and reviews of this recipe please click here.

Ingredients

(I used 2 types of Gruyere 1 string 1 milder instead of mozzarella and cheddar.)
125g Ball mozzarella cheese, torn into small pieces
50g Strong cheddar cheese, grated
1 Tablespoon coarse grain mustard
4 Boneless skinless chicken breast
8 Slices smoked streaky bacon, rashers

Method

1. Heat oven to 200C/fan 180C/gas 6.

2. Mix the cheeses and mustard together.

3. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

4. 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.

5. 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.

I served mine over celeriac mash with roasted Parmesan asparagus on the side.

All Photos taken by me unless otherwise stated.