| 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 | T | Dijon mustard |
| 1/4 | t | Garlic powder |
| 2 | T | Light mayonnaise |
| 2 | T | Barbecue sauce |
| 1 | t | Chili powder |
| 1/4 | t | 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 <[email protected]> on Apr 7, 1997
A Message from our Provider:
“God promises a safe landing, not a calm passage.”