Pecan-crusted chicken drumsticks with honey-mustard sauce

12 drumsticks

Ingredients

Quantity Ingredient
12 Chicken drumsticks (about 3 lb)
2 larges Eggs
1 tablespoon Dijon-style prepared mustard
¼ teaspoon Salt
¼ teaspoon Cracked black pepper
1½ cup Pecans
3 Slices whole-grain bread, coarsely torn into pieces
4 larges Carrots
½ pounds Sugar-snap pea pods
Honey-Mustard Sauce (recipe follows)
Paper Booties (opt., directions follow)

Directions

1. Heat oven to 400'F. Lightly oil 2 rimmed baking sheets. Rinse chicken drumsticks; pat dry.

2. In pie plate, beat eggs, mustard, salt, and pepper until well mixed. In food processor fitted with chopping blade, process pecans and bread until finely chopped. Pour mixture into a 1-quart plastic food-storage bag.

3. One at a time, roll drumsticks in egg mixture and place in bag with pecan mixture. Shake gently until evenly coated with pecan mixture.

Arrange on oiled sheets.

4. Bake chicken 40 to 45 minutes or until golden brown and juices run clear when drumstick is pierced with a fork.

5. Meanwhile, peel carrots; slice each lengthwise into 4 to 6 strips.

Rinse and drain sugar-snap pea pods; remove and discard stem ends and strings. Prepare Honey-Mustard Sauce and make booties, if desired.

6. Remove drumsticks from oven; attach booties, if using, and transfer to serving basket or platter. Arrange carrots and sugar-snap pea pods around drumsticks; serve with Honey-Mustard Sauce.

Honey-Mustard Sauce: In 1-C glass measuring cup, combine ½ C honey, ¼ C apple or orange juice, 2 tablespoons Dijon-style prepared mustard, and 1 T cider vinegar until well blended. Transfer to serving bowl. Makes about 1 cup.

Paper Booties: For each bootie desired, cut a 4-inch square from brown wrapping paper. One at a time, fold squares in half gently without creasing paper at fold. Make cuts ⅛ inch apart through fold to within ¾ inch of cut edges. To attach to chicken drumsticks, carefully wrap uncut ends of paper strips around bony ends of drumsticks and secure with tape.

Nutritional information per drumstick with carro and sugar-snap peas-protein: 17 grams; fat: grams@ carbohydrate: 21 grams@ fiber: 3 gram sodium: 182 milligrams; cholesterol: 65 milligra calories: 291.

Country Living/June/93 Scanned & fixed by DP & GG

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