YIELD Makes 4 to 6 servings
|12||chicken drumsticks or 6 legs (about 3 pounds)|
|1||cup cornflake crumbs|
|1/3||cup finely chopped pecans|
|1/2||teaspoon onion powder|
|1/2||teaspoon black pepper|
|1/4||cup butter or margarine, melted|
- Preheat oven to 400°F. Toss chicken legs with egg to coat.
- Combine cornflakes, pecans, sugar, salt, onion powder and pepper in large resealable food storage bag. Add chicken legs, two at a time; shake to coat.
- Place chicken on foil-lined baking sheet; drizzle with melted butter. Bake 40 to 45 minutes or until tender.
|Total Fat||36 g|
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Penne with Tomatoes and Pine Nuts from Hunt's combines penne pasta, onion, garlic and whole tomatoes with basil in a simple but classic dish. It makes a great weeknight meal that the whole family will enjoy.