I never would have thought to blend mustard and apple jelly. The two things don’t sound like they would go together.
The jelly gives the glaze the sweetness glazes generally have. You get a hint of the apple flavor, which blends very nicely with the chicken.
The mustard gives the glaze a little bite. It does not have a strong mustard taste, but you can tell it is in there.
I started the chicken with all of the glaze in the pan. I think this added to the moisture level in the chicken.
I used a boxed stuffing, so I did not have a separate seasoning packet. I don’t think this mattered all that much.
The stuffing gets a little bit of the glaze flavor to it, even though the majority of the glaze is removed before adding the stuffing. The end result is a very soft stuffing.
The glaze is nice. The chicken was moist and perfectly cooked. Overall a nice dinner.
GLAZED CHICKEN BREASTS
3 Whole Chicken Breasts, Split
3/4 Cup Currant or Apple Jelly
2 Tablespoons Prepared Mustard
2 Teaspoons Salt
1 Recipe Sage Stuffing Mix
1 1/2 Cups Water
1/4 Cup Butter
4 Ounces Sliced Mushrooms
Wash and dry chicken breasts. Combine jelly and mustard in a small saucepan. Place over low heat, stirring, until jelly melts. Sprinkle chicken with salt and place in a single layer in a shallow baking dish. Brush with jelly mixture. Bake in a 350 degree oven for 30 minutes, basting occasionally. Combine contents of stuffing seasoning mix with water and butter. Bring to a boil, then remove from heat. Add crumbs and mix well. Let stand for 5 minutes and stir in mushrooms. Remove chicken from oven and pour drippings from pan. Push chicken to sides of the pan and place stuffing in the center. Brush with glaze again; cover with foil and return to the oven for 15 to 20 minutes. Remove foil and brush with glaze. Bake uncovered for 10 minutes.
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