Recipe by Gillian Ross
"Delicious and super easy! Great with a baked or sweet potato and broccoli! "
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skinless, boneless chicken breast halves
shredded mozzarella cheese
spicy brown mustard
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! :)
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.
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
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!
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
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.
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 :)
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Mustard Stuffed Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 117
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