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Nutrition Facts
Serving Size 1 (244g) Recipe makes 6 servings
Calories 469
Calories from Fat 306		(65%)
Amount Per Serving		%DV
	Total Fat 34.1g	52%
	Saturated Fat 14.7g	73%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 8.1g
	Trans Fat 0.0g
Cholesterol 132mg		44%
Sodium 561mg		23%
Potassium 323mg		9%
Total Carbohydrate 9.7g		3%
	Dietary Fiber 0.1g	0%
	Sugars 2.6g
Protein 30.9g		61%
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Mustard Chicken

Recipe #365105 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Schwabina
Apr 8, 2009

I got this recipe from my daughter-in-law. This is one of those recipes that isn't about specific amounts - feel free to use more or less of any ingredient to suit your tastes. It's incredibly easy to make, although be prepared to get your hands dirty!

SERVES 6 -8 (change servings and units)

Ingredients

1/2 cup butter, melted
1-1 1/2 cup mayonnaise
1/8-1/4 cup yellow mustard (or to taste)
lemon, juice of 1/2 lemon
6-8 boneless skinless chicken breasts
2/3 cup cheddar cheese, shredded
Pepperidge Farm Herb Stuffing

Directions

1
Preheat oven to 375°.
2
Mix butter, mayonnaise, mustard and lemon juice until smooth. Adjust the amount of mayonnaise and mustard to taste. Make sure that you have enough to coat all of your chicken.
3
Pound each of your chicken breasts to flatten a bit.
4
Place a bit of cheese in the center of each chicken breast, then roll up the breast, sealing the cheese in the center. Use a toothpick if needed to keep the chicken rolled.
5
Liberally coat each piece of chicken with the mayo/mustard mixture, then coat with stuffing mix and place in 9x13 casserole dish. I usually mix up anything that's leftover and throw it on top of the chicken rolls.
6
Bake at 375° for 45 minutes, or until chicken is cooked through.