1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
1/2 teaspoon pepper
1 cup butter, melted
12 chicken drumsticks
12 bone-in chicken thighs
CREAMY LEEK DIP-
1 cup heavy whipping cream
1-1/2 cups plain yogurt
1 envelope leek soup mix
1 cup (4 ounces) shredded Colby cheese
Instructions
In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13-in. x 9-in. baking dishes.
Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, at 375° for 1 hour or until juices run clear, turning once. Cool for 30 minutes; refrigerate until chilled.
For dip, in a small bowl, beat cream until stiff peaks form. In another bowl, combine the yogurt, soup mix and cheese; fold in whipped cream. Cover and refrigerate until serving. Serve with cold chicken. Yield- 24 servings (4 cups dip).
Originally Submitted
5/31/2010
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