Garlic Dijon Dump Chicken |
|
 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
I found this recipe online. It's one of our favorite dump chicken recipes. The idea of dump chicken is that you put the chicken and the sauce ingredients into a freezer bag, freeze it, and then just thaw and dump into a baking dish to cook. This is also good with stone-ground mustard instead of Dijon. Ingredients:
2 garlic cloves, minced |
4 tablespoons dijon mustard |
2 tablespoons lime juice |
1 1/2 lbs chicken pieces (i usually use 5-6 pieces, depending on size) |
Directions:
1. For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
2. For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
3. To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
|
|