Children can make this Mother’s Day “bouquet” of drumsticks. Served in a flowerpot it’s whimsical and fun.
6 tablespoons butter or margarine, melted
1/3 cup grated Parmesan cheese
1/3 cup seasoned bread crumbs
1/4 cup sesame seeds
1/2 teaspoon paprika
Salt and ground pepper to taste
1 medium-sized clean, glazed clay flowerpot
1 small head Boston lettuce or green leaf lettuce
parsley sprigs, optional
Preheat oven to 375oF. Place butter in a baking dish. On wax paper, combine Parmesan cheese, bread crumbs, sesame seeds, paprika, salt, and pepper. Roll each drumstick in melted butter, then in crumbs until well coated. Arrange drumsticks in same baking dish, alternating direction of drums to accommodate all pieces. Bake about 45 minutes or until cooked through and golden brown.
To serve, separate lettuce into leaves; wash and dry. Line bottom and sides of flowerpot with lettuce, allowing leafy edges to extend above rim of flowerpot. Place drumsticks, bone side down, on lettuce in flowerpot to resemble flowers. Garnish with parsley sprigs, if desired.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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