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| CRISPY-CHICKEN WITH 3 DIPPING SAUCES |
| 1 Cup(s) Plain dried bread crumbs |
| 1/4 Teaspoon(s) Ground red pepper |
| 8 Medium Chicken breast halves -- |
| 8 Medium Chicken drumsticks -- skin |
| Preheat oven to 450. Spray two 15 1/2 x 10 1/2 jelly-roll pans with |
| olive oil. In a food processor with knife blade attached, blend |
| walnuts with 1/4 cup bread crumbs until walnuts are finely ground. |
| Place nut mixture, salt, ground red pepper, and remaining bread |
| crumbs in medium bowl, mix well. In a pie plate, with fork beat eggs. |
| Cut each chicken-breast in half crosswise into 2 pieces. One at a |
| time, dip chicken-breast pieces and drumsticks in beaten egg, then |
| into walnut mixture to coat; place in jelly-roll pans. Spray chicken |
| pieces with olive oil. Bake chicken, on 2 oven racks, 30 to 35 |
| minutes, rotating pans between upper and lower racks halfway through |
| cooking, until chicken is golden brown and juices run clear when |
| chicken is pierced with a knife. While chicken is cooking, prepare |
| the sauces. Cover and refrigerate sauces if not served right away. |
| Serve chicken hot with dipping sauces. Or, cool chicken slightly; |
| cover and refrigerate to serve cold later with sauces. |
| Recipe By : Good Housekeeping |
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