Southwestern Oven Fried Chicken *** Faulty rec. don't use

Categories:
dinners, low country, poultry

3 each white bread slices, torn up
3 tablespoon cilantro leaves
2 tablespoon yellow cornmeal
2 tablespoon pine nuts
2 each garlic cloves; peeled
1 1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon cloves; ground
1/2 teaspoon salt; divided
2 teaspoon egg white
2 tablespoon dijon mustard
1 tablespoon water
2 teaspoon honey
4 each chicken legs; skinned
4 each chicken thighs; skinned
1/2 teaspoon pepper

Place first nine ingredients in a food processor. Add half of the salt. Process to form fine crunbs. Add egg white and mix until moist. Transfer to a large, shallow plate; set aside. In a small bowl, mix together mustard, water and honey. Brush evenly over chicken. Sprinkle chicken with pepper and remaining salt. Roll chicken in bread-crumb mixture and press gently. Place chicken on a rack in a greased jelly roll pan. Bake at 400 degrees for 40 minutes, or until chicken is crisp and brown and cooked through. Rating ***

Yield: 4 servings