Served this moist and flavorful dish with wild rice and steamed broccoli for a weekend dinner that will have your guests thinking you spent all day Saturday in the kitchen. You can substitute the stuffing mix with season Panko crumbs,and the prepared mustard and Tabasco sauce with spicy Creole mustard .
Wine pairing: Cali White Zinfandel
Deviled Chicken
yield 4
servings
1
tablespoon butter
¼
cup mayonnaise
1
tablespoon prepared mustard
Dash of
Tabasco sauce
4
skinless, boneless chicken breast halves
salt and
pepper to taste
½
(16 ounce) package herb-seasoned dry bread stuffing mix
Directions
Preheat
oven to 350 degrees F (175 degrees C).
Melt
butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.Season
chicken with salt and pepper to taste. Roll seasoned chicken breasts in
mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13
inch baking dish. Bake in the preheated oven for 1½ hours.
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