Mustard-Stuffed Chicken Recipe - Kosher

Servings: 4
Yield: 4 stuffed chicken breasts
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Difficulty: Medium
Cooking Vessel: Ovenproof skillet or roasting pan

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Ingredients

• 4 boneless, skinless chicken breasts

• 4 tsp Dijon mustard (ensure kosher certification)

• 1 tbsp olive oil

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp paprika (optional for color)

• 2 cloves garlic, minced

• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

• ½ cup low-sodium chicken broth

• 1 tbsp fresh parsley, chopped (for garnish)

Optional stuffing additions (kosher-certified):

• ¼ cup grated kosher cheese (such as mozzarella or cheddar)

• 2 tbsp finely chopped sun-dried tomatoes

• 1 tbsp chopped fresh spinach

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Chicken:

   • Using a sharp knife, carefully make a horizontal slit along the thick side of each chicken breast to create a pocket.

   • Season the inside and outside of each breast with salt, pepper, and paprika.

3. Stuff Chicken:

   • Spread 1 tsp Dijon mustard inside each pocket.

   • If using optional fillings, layer cheese, sun-dried tomatoes, or spinach inside.

   • Close the pocket and secure with toothpicks if needed.

4. Sear Chicken:

   • Heat olive oil in an ovenproof skillet over medium-high heat.

   • Sear chicken breasts for 2–3 minutes per side until lightly golden.

5. Add Aromatics & Broth:

   • Add minced garlic and thyme to the skillet, stirring briefly.

   • Pour chicken broth around the chicken (not over the top) to keep it moist.

6. Bake:

   • Transfer the skillet to the preheated oven.

   • Bake 20–25 minutes, or until the internal temperature reaches 165°F (74°C).

7. Rest & Serve:

   • Remove chicken from oven and let rest for 5 minutes.

   • Garnish with fresh parsley and serve.

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Nutritional Information (per serving, approximate)

• Calories: 250 kcal

• Protein: 30 g

• Fat: 12 g

• Carbohydrates: 2 g

• Fiber: 0 g

• Sodium: 420 mg

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Dietary Adaptations

• Low-carb/Keto: Recipe is already low in carbs.

• Dairy-free: Omit optional cheese.

• Gluten-free: Naturally gluten-free; ensure mustard and broth are certified gluten-free.

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Tips & Troubleshooting

• Chicken dries out: Do not overbake; use a meat thermometer to check 165°F.

• Stuffing falls out: Secure pockets with toothpicks and avoid overfilling.

• Extra flavor: Marinate chicken 30 minutes in mustard, garlic, and olive oil before stuffing.

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Serving Suggestions

• Serve with roasted vegetables (carrots, zucchini, or asparagus)

• Pair with quinoa, rice, or mashed potatoes

• Drizzle pan juices over chicken for extra flavor

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Notes

• Kosher compliance: Ensure all ingredients (mustard, broth, cheese) are kosher-certified.

• Can be prepared ahead: Chicken can be stuffed and seared a few hours in advance; refrigerate until baking.

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