Recipe - Tailgate Chicken

2 tablespoon Smooth peanut butter
1 tablespoon Plus
1 teaspoon 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 (6oz) chicken drumsticks;
skinned
One half cup Plus
1 tablespoon Plain dried bread crumbs
1 teaspoon Paprika
1/8 teaspoon Ground red pepper (optional)

submitted by: johanssen@matnet.com
Preheat oven to 400F. Line large baking sheet with foil; spray with
nonstick 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 gallonsize 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: One half fat; 3 One half proteins; Three fourths bread; 40 optional
calories

PER SEVING: 283 calories, 29g protein; 10g fat; 19g carbohydrate; 52mg
calcium; 399mg sodium; 79mg cholesterol; 1g dietary fiber

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 2 JUNE 1996

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