Dijon Chicken Recipe
Dijon Chicken Recipe photo by Taste of Home

Dijon Chicken Recipe

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This is one of easiest recipe I have! The Dijon mustard adds so much flavor and it comes together so quickly.—Carol Roberts, Dumas, Texas
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 4-6 servings

Ingredients

  • 1/2 cup Dijon mustard
  • 1/2 cup water
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1 package (8 ounces) herb-seasoned stuffing, crushed

Nutritional Facts

1 serving (12 ounces) equals 414 calories, 17 g fat (4 g saturated fat), 88 mg cholesterol, 1,122 mg sodium, 31 g carbohydrate, 2 g fiber, 33 g protein.

Directions

  1. In a shallow bowl, combine mustard and water; dip the chicken pieces, then roll in stuffing. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with the remaining stuffing.
  2. Bake, uncovered, at 350° for 1 hour or until juices run clear. Yield: 4-6 servings.
Originally published as Dijon Chicken in Country Woman November/December 1994, p35

Nutritional Facts

1 serving (12 ounces) equals 414 calories, 17 g fat (4 g saturated fat), 88 mg cholesterol, 1,122 mg sodium, 31 g carbohydrate, 2 g fiber, 33 g protein.

This recipe pairs well with a full-bodied white wine.

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Reviews for Dijon Chicken

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 23, 2014

Didn't, really like it. Threw out half the mustard and water , use half what the recipe says, better to add a bit more than throw out so much.

MY REVIEW
Reviewed Jan. 8, 2014

This was easy to make and yummy too. I removed the skin.

MY REVIEW
Reviewed Jan. 2, 2014

Great recipe! It's quick and easy but tastes like it took you hours!! There's so much flavor in this dish.....that .......I'm pretty sure I'll be getting a gym membership!!!

MY REVIEW
Reviewed Oct. 23, 2013

Everyone in the family loved this. Will be making it again soon!

MY REVIEW
Reviewed Nov. 18, 2010

Instead of the Mustard and Water. Try just brushing on some Mayo, then roll in the crushed stuffing. OH! SO GOOD!

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