Recipe: Recpie: Honey Mustard Chicken/Mustard Chicken Legs

TRY THESE
HONEY-MUSTARD CHICKEN
INGREDIENTS:
1/4 Cup Dijon Style Mustard.
2 Tbs Honey
3 1/2 Tsp Lemon or Lime Juice.
1/2 Tsp Oregano (crushed)
1/4 Tsp Nutmeg
1/8 Tsp Ground Cloves.
1 Cup Fresh Bread Crumbs.
3 - 3 Lbs Chicken, cut-up (skin is optional)
4 Tbs Oil.

INSTRUCTIONS:
Blend together: mustard, honey, lemon/lime juice, oregano, nutmeg and cloves in a shallow bowl.
Spread the bread crumbs on a regular or paper plate.
Dip chicken pieces in the mustard mixture to coat, then roll it in bread crumbs, and place on a wire rack sprayed with non-stick.
When all of the chicken is coated, set aside for 1 hour to let crumbs set.
Pre-heat oven to 350
Line a baking sheet with aluminum foil sprayed with non-stick spray, lay chicken pieces on the lined baking sheet and drizzle with oil.
Bake: at 350 for 45 minutes to 1 hour or until coating is crisp and juices run clean when pierced with a fork or knife.

ENJOY! j

MUSTARD CHICKEN LEGS
INGREDIENTS:
1 Tbs Dijon Style Mustard.
1 Tbs Mayonnaise.
1 Tsp Honey.
1 Tsp Dill, crushed.
1/4 Tsp Nutmeg
1/4 Tsp Paprika.
1/2 Cup All-purpose Flour.
4 Whole Chicken Legs (skin optional)
Salt and White Pepper to taste.

INSTRUCTIONS:
Pre-heat Oven to 350
In a small bowl combine the mustard, mayonnaise, honey, nutmeg and dill.
Shake the chicken with flour in a large plastic bag until well coated.
Arrange the chicken pieces in a baking dish or pan, bone side down.
Brush chicken with the mustard mixture, using all of it.
Sprinkle with salt and white pepper to taste.
Bake at 350 for 45 - 50 minutes or until no longer pink near the bone.

ENJOY! j