| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dijon-style mustard |
| 2 |
T |
Plus |
| 2 |
t |
Honey |
| 2 |
T |
Apple cider |
| 4 |
|
6-oz chicken drumsticks |
|
|
skinned |
| 1/3 |
c |
Plus |
| 2 |
t |
Plain dried breadcrumbs |
| 1 |
t |
Dry mustard |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Ground ginger |
INSTRUCTIONS
submitted by: [email protected] 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 <[email protected]>
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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