| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Microwave, Ethnic |
5 |
Servings |
INGREDIENTS
| 3 |
tb |
Margarine |
| 10 |
|
Chicken Drumsticks — |
|
|
Skinned |
| 3 |
c |
Tortilla chips — crushed |
|
|
Taco Sauce — if desired |
| 1 |
pk |
Taco Seasoning Mix |
|
|
Date: |
INSTRUCTIONS
Place margarine in a glass plate. Microwave on high 40 seconds, or until
melted. Combine crumbs with taco seasoning on a piece of wax paper. Dip
chicken in melted margarine and roll in crumb mixture to coat well. Arrange
durmsticks on a microwave meat rack so that large ends are toward the
outside and bony ends are in the center. Drizzle any remaining margarine
over drumsticks. Cover with wax paper. Rotating rack midway through
cooking, microwave on high 15 to 17 minutes, or until juices run clear. Let
stand 5 minutes. Serve with taco sauce. Makes 5 (2-drumstick) servings.
Each serving has: 262 calories; 28 grams protein; 12 grams fat; 9 grams
carbohydrate; 1 gram dietary fiber; 82 milligrams cholesterol; 375
milligrams sodium. This recipe came from the Houston Chronicle, January 8,
1992. The microwave article intro was written by Ann Steiner and Cici
Williamson, no author was given for the recipe itself. From Robbie
Shelton-XXXJ77A,from *Prodigy's Food and Wine Bulletin Board
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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