Baked rose­mary drum­sticks

Pilbara News - - Television -

Prepa­ra­tion: 10 min­utes

Cook­ing: 40 min­utes

Serves: 4 In­gre­di­ents

8 chicken drum­sticks, skin re­moved

2 egg whites, whisked lightly Coat­ing

1 cup whole­meal bread­crumbs

1⁄4 cup finely chopped al­monds

1⁄4 cup chopped fresh rose­mary


Com­bine coat­ing in­gre­di­ents and place on a sheet of grease­proof or waxed pa­per. Dip drum­sticks into egg white. Roll in coat­ing mix­ture. Place on a foil-lined bak­ing tray. Cover with foil and cook in a 180C oven for about 30 min­utes. Re­move foil and cook a fur­ther 10 min­utes or un­til coat­ing is golden brown. Serve with jacket pota­toes and steamed green beans.

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