Tailgate chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Smooth peanut butter |
| 1 | tablespoon | Plus 1 ts. honey |
| 1 | tablespoon | Hot pepper sauce |
| 1 | tablespoon | Low sodium chicken broth |
| 2 | cloves | Garlic, mashed into a |
| Puree | ||
| 1 | teaspoon | Low sodium soy sauce |
| 4 | 6 oz. chicken drumsticks, | |
| Skinned | ||
| ½ | cup | Plus 1 tb. plain dried |
| Bread crumbs | ||
| 1 | teaspoon | Paprika |
| ⅛ | teaspoon | Ground red pepper (optional) |
Directions
Preheat oven to 400F. Line large baking sheet with foil; spray with non-stick cooking spray.
In large bowl, combine peanut butter, honey, hot pepper sauce, broth, grlic and soy sauce. Add chicken, tossing well to coat thoroughly.
In gallon-size sealable plastic bag, combine bread crumbs, paprika and gorund red pepper, if using; seal bag and shake to blend. Add 1 chicken drumstick; seal bag and shake to coat. Place coated chicken drumstick on prepared baking sheet; repeat, using remaining chicken drumsticks.
Bake chicken 20 minutes; turn carefully. Bake 15 minutes longer, until cooked through and juices run clear when pierced with a fork.
EACH SERVING PROVIDES: ½ fat; 3½ proteins; ¾ bread; 40 optional calories
PER SEVING: 283 calories, 29g protein; 10g fat; 19g carbohydrate; 52mg calcium; 399mg sodium; 79mg cholesterol; 1g dietary fiber