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Honey and mustard stuffed chicken with spinach and goat’s cheese


Serves 4

  • 4 Soanes chicken breast fillets, skin off
  • 3 tbsps Yorkshire Rapeseed Honey & Mustard Dressing, plus a little extra for glazing and dipping
  • Good drizzle of Yorkshire Rapeseed Oil
  • 225g goat’s cheese
  • 200g baby leaf spinach
  • 12 rashers of British streaky bacon
  • Salt & freshly ground black pepper

Thank you to the team at Yorkshire Rapeseed Oil for devising the recipes and taking the photos.


1. Preheat your oven to 200C / 180C Fan / Gas Mark 6.

2. Pop your spinach in a pan with a good drizzle of Yorkshire Rapeseed Oil and 20mls of water and place over a low to medium hob heat until it’s fully wilted – it should only take a couple of minutes. Remove from the heat and leave to cool slightly.

3. Gently squeeze to remove any water from the spinach leaves. Chop finely and place in a bowl with the goat’s cheese, 3 tbsps of Honey & Mustard Dressing, a little salt and a good twist of black pepper. Mix together all the ingredients.

4. To stuff each individual breast fillet, lay 3 rashers of bacon on a board, place the chicken on top of the rashers. Cut a slit into the side of each chicken breast, then stuff with the mixture and wrap the bacon around but not too tightly, just enough to hold the chicken together.

5. Place in a baking tin and roast in the oven until the chicken is cooked and the juices run clear. This should take around 25 minutes or longer – depending on their size. Our chicken breasts were on the larger side and took 40 minutes. For the last 5 minutes of cooking, remove from the oven, glaze the breasts with a little of the Honey & Mustard Dressing and return for the final minutes of cooking.

Serve with a seasonal salad or veggies, and a drizzle of Honey and Mustard Dressing to dip into.