Best Dump Maple Mustard Chicken Recipes

MAPLE MUSTARD CHICKEN

Maple Mustard Chicken image

My husband loves this chicken dish. It calls for only five ingredients, and we try to have them all on hand for a delicious and cozy dinner anytime. -Jennifer Seidel, Midland, Michigan

Provided by Taste of Home

Categories Dinner

Time 3h5m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup maple syrup
1/3 cup stone-ground mustard
2 tablespoons quick-cooking tapioca
Hot cooked brown rice

Steps:

Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 289 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 296mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein.

DUMP MAPLE MUSTARD CHICKEN

Dump Maple Mustard Chicken image

Make and share this Dump Maple Mustard Chicken recipe from Food.com.

Provided by DustyPyatt

Categories Chicken Thigh & Leg

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 large skinless chicken thighs
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 minced garlic clove
1/2 teaspoon dried marjoram
2 tablespoons maple syrup

Steps:

Rinse chicken and pat dry.
Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust."
Arrange chicken in a glass baking dish.
Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
To Freeze:.
Mix all ingredients into a large freezer bag, smoosh around to combine, seal, being sure to squeeze out all the air.
Label or print recipe and slip both into a 2nd large freezer bag and freeze!
YUM.

Nutrition Facts : Calories 180.1, Fat 5.2, SaturatedFat 1.3, Cholesterol 103.1, Sodium 193.3, Carbohydrate 7.4, Fiber 0.3, Sugar 6.1, Protein 24.8

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