| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Not, Sent |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken drumsticks, skinned |
| 4 |
|
Chicken thighs, skinned |
| 1/3 |
c |
Fresh lemon juice |
| 3 |
tb |
Dijon mustard |
| 1/4 |
ts |
Garlic powder |
| 2 |
tb |
Light mayonnaise |
| 2 |
tb |
Barbecue sauce |
| 1 |
ts |
Chili powder |
| 1/4 |
ts |
Paprika |
| 3/4 |
c |
Italian-seasoned bread crumbs |
| 1/4 |
c |
Parmesan cheese, grated |
|
|
Cooking spray |
|
|
Lemon wedges, optional |
INSTRUCTIONS
Trim excess fat from chicken. Combine lemon juice, mustard, and garlic
powder in a large bowl; reserve 2 tbsp. Set aside. Add chicken to lemon
juice mixture in large bowl, turning to coat. Cover and marinate in
refrigerator 30 minutes.
Combine reserved 2 tbsp lemon juice mixture, mayonnaise, barbecue sauce,
chili powder, and paprika. Cover and chill.
Preheat oven to 400. Combine breadcrumbs and cheese. Remove chicken from
bowl. Discard marinade. Dredge chicken in breadcrumb mixture. Place chicken
on a broiler pan coated with cooking spray. Bake at 400 for 45 minutes or
until golden brown and chicken is done. Serve with sauce, and garnish with
lemon wedges, if desired.
Recipe by: Cooking Light - April 1997 Posted to EAT-L Digest 04 Apr 97 by
The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Apr 7, 1997
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