- 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."
"Everyone in the family loved this. Will be making it again soon!"
"Instead of the Mustard and Water. Try just brushing on some Mayo, then roll in the crushed stuffing. OH! SO GOOD!"
"CORNFLAKS WORK WONDERFUL ON THIS HAVE BEEN DOING IT FOR YEARS"
"This is really tasty and easy to put together. It is pretty high in sodium, though. Next time I make it, I think I'll use cornflake crumbs instead of stuffing. The Dijon mustard is so flavorful that I don't anticipate it being bland."
"This is wonderful. Even though I knew the recipe but it's always nice to make it again and again :) ."