- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Dijon Chicken
"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."
"This was easy to make and yummy too. I removed the skin."
"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!!!"
"Everyone in the family loved this. Will be making it again soon!"