ROAST CHICKEN MUSTARD RECIPES
MUSTARD-STUFFED CHICKEN RECIPE - BBC GOOD FOOD
This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy.
Provided by Good Food team
Categories Dinner, Main course, Supper
Total Time 30 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 367 calories, FatContent 19 grams fat, SaturatedFatContent 10 grams saturated fat, ProteinContent 49 grams protein, SodiumContent 1.93 milligram of sodium
ROAST CHICKEN RECIPE - BBC FOOD
Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our roasting calculator to work out the exact times and temperatures for your roast. Each serving provides 270 kcal, 46g protein, 0g carbohydrates (of which 0g sugars), 9.5g fat (of which 2.5g saturates), 0g fibre and 0.6g salt.
Provided by Mike Robinson
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken.
- Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl.
- Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid.
- Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies.
- Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper.
- Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer.
- Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve.
- Stir the pan juices over the hob to heat through.
- Serve the carved chicken on a large platter and pour the pan juices over the top.
Nutrition Facts : Calories 270kcal, CarbohydrateContent 0g, FatContent 9.5g, FiberContent 0g, ProteinContent 46g, SaturatedFatContent 2.5g, SugarContent 0g
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MUSTARD-STUFFED CHICKEN RECIPE - BBC GOOD FOOD
This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy.
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Supper
Cuisine French
Calories 367 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Supper
Cuisine French
Calories 367 calories per serving
- 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.
See details
ROAST CHICKEN RECIPE - BBC FOOD
Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our roasting calculator to work out the exact times and temperatures for your roast.
Each serving provides 270 kcal, 46g protein, 0g carbohydrates (of which 0g sugars), 9.5g fat (of which 2.5g saturates), 0g fibre and 0.6g salt.
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