I love this recipe, and am just as likely to make it while travelling as I am on a Friday night after a busy day at work. There are barely any ingredients required, but the final result tastes amazing and is a somewhat healthier alternative to fried chicken.
It’s also a great snack to take along to a picnic in the summer, so keeping with that theme we’ve included a recipe for potato salad to serve as a side dish.
Parmesan Drumsticks
2 handfuls parmesan cheese, grated
Salt and pepper
1 egg white
4-6 chicken drumsticks depending on their size
Mix together the cheese, salt and pepper in a shallow dish.
In a separate dish, beat the egg white until fluffy. Dip the chicken in the egg white and coat well, then roll in the cheese mixture.
Place the chicken on a baking tray and bake for approximately 45 minutes or until golden brown and cooked through.
Potato Salad
4 medium potatoes
2 eggs
2 spring onions, chopped
¼ cup parsley, finely chopped
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon water
Salt and pepper to taste
Place the potatoes and eggs in a saucepan and cover with cold water. Bring to the boil and simmer gently for about 8 minutes.
Remove the eggs and refresh in cold water. Peel the eggs and chop into small pieces.
Continue cooking the potatoes until they are tender. Drain the potatoes and cut into bite size pieces.
Make the dressing by mixing together the mayonnaise, lemon juice and water in a small bowl.
Combine all the ingredients in a bowl while the potatoes are still warm and mix thoroughly. Refrigerate before serving.
It’s also a great snack to take along to a picnic in the summer, so keeping with that theme we’ve included a recipe for potato salad to serve as a side dish.
Parmesan Drumsticks
2 handfuls parmesan cheese, grated
Salt and pepper
1 egg white
4-6 chicken drumsticks depending on their size
Mix together the cheese, salt and pepper in a shallow dish.
In a separate dish, beat the egg white until fluffy. Dip the chicken in the egg white and coat well, then roll in the cheese mixture.
Place the chicken on a baking tray and bake for approximately 45 minutes or until golden brown and cooked through.
Potato Salad
4 medium potatoes
2 eggs
2 spring onions, chopped
¼ cup parsley, finely chopped
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon water
Salt and pepper to taste
Place the potatoes and eggs in a saucepan and cover with cold water. Bring to the boil and simmer gently for about 8 minutes.
Remove the eggs and refresh in cold water. Peel the eggs and chop into small pieces.
Continue cooking the potatoes until they are tender. Drain the potatoes and cut into bite size pieces.
Make the dressing by mixing together the mayonnaise, lemon juice and water in a small bowl.
Combine all the ingredients in a bowl while the potatoes are still warm and mix thoroughly. Refrigerate before serving.
No comments:
Post a Comment