Main dishes

Dijon-Corn Bread Stuffed Chicken

photo by:kraft

Cornbread stuffing flavored with mushrooms, Dijon mustard and thyme is baked inside a tender, juicy chicken for an elegant entrée.

time

prep:

15 min

total:

2 hr

servings

total:

6 servings

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What You Need

cups sliced fresh mushrooms

1/4

cup margarine or butter, divided

1-1/2

cups water

1/4

cup GREY POUPON Country Dijon Mustard, divided

1-1/4

tsp. dried thyme leaves, divided

pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix

broiler-fryer chicken (3-1/2 lb.)

Make It

HEAT oven to 375°F.

COOK and stir mushrooms in 2 Tbsp. margarine in medium saucepan on medium-high heat 2 min. or until tender. Stir in water, 3 Tbsp. mustard and 1/4 tsp. thyme. Bring to boil. Remove from heat. Stir in stuffing mix; spoon loosely into body cavity of chicken. Tie legs to tail. Twist wing tips under back.

PLACE chicken, breast-side up, on wire rack in shallow roasting pan. Melt remaining margarine; mix with remaining mustard and thyme. Brush over chicken; cover loosely with foil.

BAKE 1 hour 45 min. or until chicken is done (165°F), removing foil for the last 45 min. Let stand 10 min. before carving.

Kraft Kitchens Tips

Special Extra

To serve with more stuffing, prepare an additional package of STOVE TOP Stuffing as directed on package; spoon into separate baking dish. Refrigerate until ready to add to oven for the last 30 min. of the chicken baking time.

Make it Easy

Prepare stuffing mixture as directed; spoon into 1-qt. casserole sprayed with cooking spray. Add to oven for the last 20 min. of the chicken baking time.