Garlic Dijon Dump Chicken
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.
- Ready In:
- 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)
- 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).
- For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
- 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).
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Made this tonight after a long tough day at work. I made it with mostly stone ground mustard with just a shot of dijon, had previously dumped it and froze it. It was ok - wasn't great, but was certainly acceptable. Put some baby red potatoes in with it and steamed some broccoli. Fifteen year old said he'd eat it again, but didn't rave about it like he did the Honey Dump Chicken.Reply