Can I replace the mustard if I'm not a fan?

Yes, for example, use herb cheese or some extra cream with lemon and dill.

Sure, replace with chicken or vegetable broth.

How do I keep the stuffed chicken juicy?

Let it rest for 5-10 minutes after baking before slicing.

Can I prepare this dish in advance?

Yes, bake the chicken beforehand, store in the fridge, sauce separately. Reheat just before serving.

What can I serve as an alternative to broccoli?

Try green beans, cauliflower florets, or a fresh cucumber salad.

Chicken in mustard sauce with baked baby potatoes and broccoli gem salad

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65min

•

Medium

This chicken in mustard cream sauce is so fantastically delicious and very achievable! The chicken breasts are filled with a mixture of mustard cream cheese and bacon bits, and a delicious mustard cream sauce is made alongside. I serve it with a fresh broccoli gem salad and baked baby potato slices.

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Ingredients

What do you need?

Quantity: 4P

Baby potatoes
500 g small baby potatoes
1–2 tbsp olive oil
2 cloves garlic (with skin, halved)
2 bay leaves
freshly ground pepper and salt

Chicken in mustard sauce
4 chicken breasts
1 jar cream cheese
2 tbsp old grain mustard
1 tbsp honey
1 tsp dill powder
1 tsp curry powder
200 g bacon cubes
pepper and salt
2 tbsp olive oil for frying

Sauce
1 onion, finely chopped
200 ml white wine
1–2 tbsp grain mustard
250 ml cream
pepper and salt

Broccoli gem salad
1 broccoli, in pieces
2 gem lettuces
2 spring onions, sliced
1 tbsp fine mustard
1 tsp honey
2 tbsp olive oil
juice of 1/2 lemon
pepper and salt

500 g small baby potatoes
1–2 tbsp olive oil
2 cloves garlic (with skin, halved)
2 bay leaves
freshly ground pepper and salt

4 chicken breasts
1 jar cream cheese
2 tbsp old grain mustard
1 tbsp honey
1 tsp dill powder
1 tsp curry powder
200 g bacon cubes
pepper and salt
2 tbsp olive oil for frying

1 onion, finely chopped
200 ml white wine
1–2 tbsp grain mustard
250 ml cream
pepper and salt

1 broccoli, in pieces
2 gem lettuces
2 spring onions, sliced
1 tbsp fine mustard
1 tsp honey
2 tbsp olive oil
juice of 1/2 lemon
pepper and salt

Make it veggie!

• Replace chicken breast with large portobellos or slices of halloumi.
• Use smoked tofu cubes instead of bacon.
• Stuff and bake as described above, but shorten the baking time.
• The sauce remains the same, use vegetable broth instead of wine if necessary.

Preparation method

How do you make this?

1. Bake baby potatoes
Slice the baby potatoes into thin rounds. Mix with olive oil, pepper, and salt. Add the halved garlic cloves and bay leaves.
– In a pan: fry until golden brown and cooked.
– In the oven or Airfryer: bake for about 25 minutes until soft and crispy.

2. Stuff, sear, and bake the chicken
Cut each chicken breast horizontally, but not all the way through. Mix cream cheese, mustard, honey, dill, and curry. Season with pepper and salt.
Stuff the chicken breasts with this mixture, distribute bacon cubes over, fold closed, and secure with toothpicks.
Sear the chicken in 2 tbsp olive oil until golden brown. Place them in a baking dish and bake for 20 minutes at 180 °C.

3. Make the sauce
Sauté the onion in the same pan until light brown.
Deglaze with white wine and stir in the mustard. Add cream, season with pepper and salt, and let simmer until a creamy sauce forms.
Return the chicken to the sauce for the last 2-3 minutes. Spoon sauce over the chicken.

4. Broccoli gem salad
Blanch the broccoli for about 2-3 minutes in salted water. Drain well.
Cut the gem lettuce into strips. Mix with spring onion, mustard, honey, lemon juice, olive oil, pepper, and salt. Fold in the broccoli.

5. Plating
Use a ring if necessary to present the salad nicely.
Remove the toothpicks from the chicken, slice into 4 pieces, and arrange on the salad.
Add the potatoes and finish with the mustard cream sauce.· Let the chicken rest for 5-10 minutes before slicing for a juicier result.

· Bake the potatoes in advance and briefly reheat in the Airfryer just before serving.