Oven Baked Honey Mustard Drummies Recipe

Quick and delicious, our sweet and sassy drummies are sure to be a family favorite! Leftovers? Pack them for lunch the next day for a punch of protein at lunch. Yum!

RECIPE INGREDIENTS 8 natural chicken drumsticks salt and pepper to taste 1/2 cup honey 1/2 cup Wild Oats Organic Stoneground Mustard 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon garlic powder

RECIPE METHOD

Preheat oven to 350 degrees F. In a small bowl, combine the honey, mustard, thyme, paprika, and garlic. Mix well.

Rinse and pat dry chicken. Sprinkle with salt and pepper. Place in a baking dish. Pour half of the sauce over the chicken. Bake for 30 minutes.

Turn chicken over and brush with the remaining sauce. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.

Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.

Almond-Crusted Chicken Fingers Recipe

Rather than a heavy coating, these chicken fingers are lightly covered in a spicy ground almond and whole-wheat flour mixture that'll have the kids forgetting about fast food and begging for this dinnertime treat.

RECIPE INGREDIENTS Canola oil cooking spray 1/2 cup sliced almonds 1/4 cup whole-wheat flour 1 1/2 teaspoons paprika 1/2 teaspoon garlic powder 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 1/2 teaspoons extra-virgin olive oil 4 egg whites (see Ingredient note) 1 pound chicken tenders Ingredient Note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

RECIPE METHOD

Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture). Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.

Chicken Chasseur Recipe

A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally hunter's chicken, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. WINE RECOMMENDATION: This earthy dish is perfectly suited to the rustic charms of a country red wine from southwestern France. Look for a bottle from one of the various appellations in that region, such as Cahors, Madiran, or Bergerac.

RECIPE INGREDIENTS 1 tablespoon cooking oil 4 bone-in chicken breasts (about 2 1/4 pounds in all) 1 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1 tablespoon butter 1 onion, chopped 3/4 pound mushrooms, sliced 2 cloves garlic, minced 1 1/2 teaspoons flour 6 tablespoons dry vermouth or dry white wine 2/3 cup canned low-sodium chicken broth or homemade stock 1 cup canned crushed tomatoes, drained 1/4 teaspoon dried thyme 2 tablespoons chopped fresh parsley

RECIPE METHOD

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

Recipe reprinted by permission of Food and Wine. All rights reserved.