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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 large eggs 1 Tbsp Dijon-style mustard 1 tsp dried thyme 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 package (5 1/4 oz) plain Melba toast, pulsed to sand-and-pebble texture 4 drumsticks and 4 thighs, skin removed Spray bottle filled with vegetable oil or vegetable-oil cooking spray. Instructions: Recipe courtesy of Pam Anderson Author of best-selling "Perfect Recipe" and the food columnist of USA Weekend magazine. Chicken that's as good as Fried. Adjust oven to upper-middle position and heat oven to 400 degrees. Mix eggs, mustard, thyme, salt and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18x12 inch jelly-roll pan. Using one hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture; roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess. Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 for thighs. Serve immediately. |
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