Dijon-Corn Bread Stuffed Chicken
2 cups sliced fresh mushrooms
1/4 cup (1/2 stick) 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 broiler-fryer chicken (3-1/2 lb.)
PREHEAT oven to 375°F. Cook and stir mushrooms in 2 Tbsp. of the margarine in medium saucepan until tender. Stir in water, 3 Tbsp. of the mustard and 1/4 tsp. of the thyme. Bring to boil; remove from heat. Stir in stuffing mix. Spoon loosely into body cavity of chicken.
MELT remaining 2 Tbsp. margarine in small saucepan. Stir in remaining 1 Tbsp. mustard and remaining 1 tsp. thyme. Brush over chicken. Tie legs to tail. Twist wing tips under back. Place, breast side up, on wire rack in shallow roasting pan. Insert instant read thermometer into center of an inside thigh muscle, being careful to not touch bone with end of thermometer. Cover chicken loosely with foil.
BAKE 1 hour. Remove foil. Bake an additional 30 to 45 min. or until thermometer registers 180°F to 185°F. Cover chicken with foil. Let stand 10 min. before carving.
Source:
http://www.kraftfoods.com/main.aspx?...ecipe_id=56656