Picnic dish streamlined

Good for you

June 26, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

WHAT'S A PICNIC without crispy chicken?

Serve this recipe instead of fried chicken and cut calories and fat. One fried drumstick, with both meat and skin, has about 193 calories and 11 grams of fat. This recipe lets you have two drumsticks for the same calories and half the fat.

Serve with mustard and honey sauce for a rich, creamy taste.

Both recipes are from "Cooking Light Cookbook 1991" edited by Cathy A. Wesler; Oxmoor House Inc.

Crispy Drumsticks

1/4 cup dry fine bread crumbs

1/8 teaspoon each: garlic powder, onion powder, dried whole marjoram, dried whole thyme

1 egg white, lightly beaten

1 tablespoon skim milk

8 chicken drumsticks, skinned, about 1 1/2 pounds

Vegetable cooking spray

Combine first five ingredients in a shallow dish, stir well. Combine egg white and milk in a small bowl. Dip each drumstick in milk mixture, dredge in bread crumb mixture.

Place drumsticks in a 13x9x2-inch baking dish coated with cooking spray. Bake uncovered at 350 degrees for 40 to 45 minutes or until done.

Serves four. Each serving has 196 calories, 28.7 grams protein, 5.8 grams of fat, 5 grams of carbohydrate, 89 milligrams cholestrol and 151 milligraqms sodium.

Honey Mustard Spread

2 tablespoons reduced-calorie mayonnaise

2 tablespoons honey

1/2 cup Dijon mustard

1/2 teaspoon grated lemon rind

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon hot sauce

Stir lmayonnaise and honey together until smooth. Add mustard and stir to smooth. Combine remaining ingredients and stir well. Cover and refrigerate at least three hours. Makes 3/4 cup. Each tablespoon has 30 calories, 0 protein, 1.3 grams fat, 3.8 grams carbohydrate, 1 milligram cholesterol, and 316 milligrams sodium.

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