DIJON-CORN BREAD STUFFED CHICKEN

Dijon-Corn Bread Stuffed Chicken image

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

Provided by My Food and Family

Categories Recipes

Time 2h

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 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
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 whole chicken (3-1/2 lb.)

Steps:

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.

Nutrition Facts : Calories 440, Fat 23 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 90 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g