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Dijon Chicken

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
    6 servings

Ingredients

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

Directions

  • In a shallow bowl, combine mustard and water; dip the chicken pieces, then roll in stuffing. Place in a greased 13x9-in. baking pan. Sprinkle with the remaining stuffing.
  • Bake, uncovered, at 350° for 1 hour or until juices run clear.
Nutrition Facts
12 ounce-weight: 414 calories, 17g fat (4g saturated fat), 88mg cholesterol, 1122mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 33g protein.
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Reviews

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Average Rating:
  • Rosalita1
    Jan 30, 2015

    Very good!!

  • Ididntdoit
    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.

  • proesner
    Jan 8, 2014

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

  • Tipsymcstagger
    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!!!

  • sprocketsmom
    Oct 23, 2013

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

  • tomswit
    Nov 18, 2010

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

  • lindajeanski
    Nov 12, 2010

    No comment left

  • wombatt
    Nov 12, 2010

    CORNFLAKS WORK WONDERFUL ON THIS HAVE BEEN DOING IT FOR YEARS

  • nebraskagirl
    Sep 29, 2010

    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.

  • tankala
    Apr 27, 2010

    No comment left