| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Dijon-style mustard |
| 2 | tb | Plus |
| 2 | ts | Honey |
| 2 | tb | Apple cider |
| 4 | (6-oz) chicken drumsticks; skinned | |
| 1/3 | c | Plus |
| 2 | ts | Plain dried breadcrumbs |
| 1 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground ginger |
INSTRUCTIONS
submitted by: johanssen@matnet.com Preheat oven to 375F. Line large baking sheet with foil; spray with non-stick cooking spray. IN large bowl, combine Dijon mustard, honey and cider; remove and set aside 1/4 cup of mixture. To remaining mixture, add chicken, tossing well to coat thoroughly. In gallon-size sealable plastic bag, combine bread crumbs, dry mustard, slat and ginger; seal bag and shake to blend. Add 1 drumbstick; seal bag and shake to coat. Place drumstick on prepared baking sheet. Repeat, using remaining drumsticks. Bake chicken 20 minutes; turn carefully. Bake 10-15 minutes longer, until cooked through and juices run clea when pierced with a fork. Serve with reserved mustard mixture as a dip. EACH SERING PROVIDES: 3 proteins; 1/2 bread, 45 optional calories PER SERVING: 256 calories, 25g protein; 7g fat; 22g carbohydrate; 38mg calcium; 893mg sodium; 79mg cholesterol; 0g dietary fiber DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 2 JUNE 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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