Mustard-Stuffed Chicken

Preparation time: 10 minutes
Cooking time: 20 minutes

Serves 4

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


1. 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.


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.


Make it veggie:
Cheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms are softened and the cheese is bubbling.

Nutrition per serving:
367 kcalories, protein 49g, carbohydrate 0g, fat 19 g, saturated fat 10g, fibre 0g, salt 1.93 g

Honey Mustard Chicken Pot

Preparation time: 5 minutes
Cooking time: 40 minutes

Serves 4

1 tbsp olive oil
8 bone-in chicken thighs , skin removed
2 onions , finely chopped
350g parsnips , cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
Few thyme sprigs
Flat-leaf parsley , to serve (optional)


1. Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.

2. Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.


Tip:
If you've got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.

Nutrition per serving:
326 kcalories, protein 39g, carbohydrate 23g, fat 10 g, saturated fat 2g, fibre 6g, salt 0.82 g