Honey Mustard Stuffed Chicken Breasts Recipe - Allrecipes.com
Honey Mustard Stuffed Chicken Breasts Recipe
  • READY IN 55 mins

Honey Mustard Stuffed Chicken Breasts

Recipe by  

"Delicious and super easy! Great with a baked or sweet potato and broccoli! "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x12-inch baking dish with cooking spray.
  2. Lay a chicken breast out on a work surface. With a sharp knife, cut from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place a slice of ham and about 2 1/2 tablespoons of shredded mozzarella cheese onto one side of the chicken breast; close, and secure with toothpicks. Place into baking dish.
  3. In a bowl, mix the honey, spicy brown mustard, and yellow mustard together; pour the mustard mixture over the chicken breasts. Cover the dish with foil.
  4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2011

Very good! The only tip I have is to either not cover the chicken or uncover it half way through. I almost had chicken soup, but saved it by pouring out the juices and cooking for an extra 7 minutes. No one wants soggy cheese! :)

 
Most Helpful Critical Review
Feb 16, 2011

I agree with the previous comment that it was very watery. All I did was pour into a small pot and thicken with flour. It was so so good. The only thing I think I will change the next time is I am going to use swiss cheese instead. Otherwise this is a keeper.

 
Feb 24, 2011

Used sugar-free honey (makes recipe low-carb)- very tastey... Did not cover!!!! Sauce was plenty thick... Two of my breasts were big enough to stuff.. I butterflied them and beat'em.. I had 2 small breasts that I flattened and just put ham and cheese on top.. Worked fine that way too... even easier.. Thanks

 
Nov 05, 2011

This is a definite hit at my house. I followed the recipe exactly...only thing I changed was after I stuffed the chicken, I wrapped it in bacon and then secured with toothpicks....I served it over rice and it was delicious and super moist!

 
Nov 05, 2011

Very good recipe as is (even without my favorite herbs & spices!) I like to use TWO slices of HAM, w/cheese rolled inside ham. Many white cheeses will work in this dish, my preference is any italian cheese blend but I've used colby-jack w/great tasting results too. Added half a chopped onion before baking because the onion really complements the sugar in the honey. If you fear too strong of a mustard flavor or don't have enough mustard, then lessen the amount of mustards called for and replace the lessened amount with mayonnaise... Two examples: #1, I did not have spicy brown so I used 1/4 cup mayo to replace the spicy brown - chicken came out great. #2, I did not have enough mustards so I used slightly more than 1/8th cup of each mustard with slightly less then 1/2 cup of mayo to make up for the loss of mustard

 
Jul 20, 2011

I don't cook much and was looking for simple and quick, but elegant to serve for dinner. I messed up on the cutting the chicken breasts - they were totally uneven! - but I solved it by adding extra toothpicks to keep them shut while cooking. My fiance loved it and asked me to cook it again :)

 
Jan 18, 2012

I made this for AR Buzz Recipe Group this week. I followed the recipe exactly as written including the baking time. I was skeptical that this could be good (too few ingredients and too much mustard and honey were my thoughts.) I was so wrong; it smells wonderful and tastes great. My tween son liked it too and he doesn't eat mustard voluntarily. The only thing I wasn't please with was that the cheese melted out of the chicken and into the baking dish but I was able to scoop it up and put it on top of the plated chicken. I would make this again. And, thanks to recipe submitter gill1980. Also, thanks to Recipe Group for choosing a recipe that I never would have; it was fun to participate and I look forward to future recipes.

 
Jan 26, 2012

I found this recipe to be delicious! I didn't have ham, so I skipped that part and it worked out wonderfully. I also used pepper jack cheese instead, it's my favorite. I cooked it at 400 for 30 min. and it was perfect! Will definitely make again!!

 

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Nutrition

  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 54.6 g
  • 18%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 36.6 g
  • 73%
  • Sodium
  • 928 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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