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Mustard Baked Chicken and Stuffed Shrooms

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Mustard Chicken
4 Chicken Thighs, skin on
2 T honey
1/4 c Edmund Follet Dijon Mustard
2 cloves garlic, chopped
Salt and pepper
2 spigs of rosemary, halved

Preheat oven to 375 F. Mix mustard, garlic, honey, salt and pepper.

Place chicken in a baking dish, spoon sauce over. Lay rosemary sprig half on each piece of chicken. Bake 20-25 minutes.

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