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