Subj : BH&G 2257
To   : ALL
From : DAVE DRUM
Date : Tue Mar 30 2021 14:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maple-Mustard Baked Chicken
 Categories: Poultry, Herbs, Breads
      Yield: 8 Servings
 
      3 tb Dijon mustard
      2 tb Garde B maple syrup
      2 tb Oil; divided
      1 tb Fine chopped fresh thyme
      1 ts Dried thyme
    3/4 ts Fresh ground pepper
    1/2 ts Salt
  4 1/2 lb Bone-in chicken pieces;
           - skinned
  1 1/2 c  Fresh breadcrumbs
 
  Whisk mustard, maple syrup, 1 tablespoon oil, thyme,
  pepper and salt in a large bowl. Add chicken and turn to
  coat evenly. Cover and marinate in the refrigerator for at
  least 30 minutes and up to 6 hours.
  
  Set oven @ 400ºF/205ºC. Set a wire rack on a large
  baking sheet.
  
  Combine breadcrumbs and the remaining 1 tablespoon oil on
  a plate. Dredge the skinned side of each chicken piece in
  the breadcrumbs (with drumsticks, dredge the meatier side)
  and arrange breaded-side up on the wire rack. Leave at
  least 1 inch between pieces.
  
  Bake until golden brown, 35 to 40 minutes. Serve hot or
  let cool, refrigerate and serve chilled.
  
  TIPS: To make 1 1/2 cups fresh breadcrumbs, trim the
  crusts from about 3 slices of whole-wheat bread. Tear the
  bread into pieces and process in a food processor until
  coarse crumbs form.
  
  MAKE AHEAD TIP: Marinate the chicken for up to 6 hours.
  Refrigerate the baked chicken for up to 1 day.
  
  EatingWell.com | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Ban farmed fish: they do fine in the sea without eating chicken poop.
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