Honey Mustard Stuffed Chicken Breasts

Honey Mustard Stuffed Chicken Breasts

34
gill1980 0

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

Ingredients 55 m {{adjustedServings}} servings 471 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 928 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  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 34

  1. 46 Ratings

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trixiescoffee
2/14/2011

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! :)

Wiser1
2/24/2011

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

LAINY
2/16/2011

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.