Baked Rosemary Drumsticks

Crunchy rosemary flavoured chicken drumsticks make a great mid-week dinner. Leftovers are perfect for lunchboxes too!

  • 8 chicken drumsticks, skin removed
  • 2 egg whites, whisked lightly
  • 1 cup wholemeal breadcrumbs
  • 1/4 cup finely chopped almonds
  • 1/4 cup chopped fresh rosemary
  1. Combine breadcrumbs, almonds and rosemary 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.
  2. Cover with foil and cook in a 180°C oven for about 30 minutes. Remove foil and cook a further 10 minutes or until coating is golden brown.

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