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
- 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
- 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.
- 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
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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