| 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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