Dijon-Corn Bread Stuffed Chicken

1. 1

   Heat oven to 375F.

2. 2

   Cook and stir mushrooms in 2 Tbsp.

3. 3

   margarine in medium saucepan on medium-high heat 2 min.

4. 4

   or until tender.

5. 5

   Stir in water, 3 Tbsp.

6. 6

   mustard and 1/4 tsp.

7. 7

   thyme.

8. 8

   Bring to boil.

9. 9

   Remove from heat.

10. 10

    Stir in stuffing mix; spoon loosely into body cavity of chicken.

11. 11

    Tie legs to tail.

12. 12

    Twist wing tips under back.

13. 13

    Place chicken, breast-side up, on wire rack in shallow roasting pan.

14. 14

    Melt remaining margarine; mix with remaining mustard and thyme.

15. 15

    Brush over chicken; cover loosely with foil.

16. 16

    Bake 1 hour 45 min.

17. 17

    or until chicken is done (165F), removing foil for the last 45 min.

18. 18

    Let stand 10 min.

19. 19

    before carving.

No additional tips available.