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Number of Servings: 6
Serving Size: 2 drumsticks
The dark meat in chicken drumsticks has more fat than white breast meat. Removing the skins helps. Plus, the drumsticks are delicious when marinated.
|medium onion, chopped||1 ea|
|garlic, sliced||2 ea|
|red wine vinegar||0.25 cup|
|Dijon mustard||2 Tbsp|
|olive oil||1 Tbsp|
|salt (optional)||0.50 tsp|
|pepper, ground black||0.25 tsp|
|chicken legs, skinned||12 ea|
|dry bread crumbs||2 cup|
Preheat oven to 350 degrees F.2:
In a blender or food processor, puree onion, garlic, vinegar, mustard, olive oil, salt and pepper.3:
In a large bowl, add drumsticks and cover with marinade, turning to coat. Cover and refrigerate for 15 minutes.4:
Remove drumsticks from marinade and roll in bread crumbs, coating well.5:
Arrange drumsticks in the bottom of a shallow baking dish. Bake for 25-30 minutes or until done.
|Calories from Fat 75|
|Total Fat 8g|
|Saturated Fat 1g|
|Dietary Fiber 1g|
|Vitamin A 2%|
|Vitamin C 2%|
|Folic Acid 2%|
|Dietary Exchange 1 1/2 starch 3 lean meat|
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American Diabetes Association
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