Deviled Chicken Legs
Deviled Chicken Legs
4 Points Per Serving (2 Legs Each)
• clove garlic -- halved
• 4 oz chicken legs, skinless
• teaspoons black pepper -- divided
• 3/4 cup no salt added tomato puree
• 1/2 cup yellow mustard -- prepared
• 1/4 cup chopped green onions
• teaspoon hot pepper sauce
• 1/2 teaspoon chili powder
Preheat oven to 350º. Rub cut sides of garlic over chicken legs. Sprinkle with 1 teaspoon of pepper. Place chicken in a shallow casserole dish. In a small bowl, combine remaining black pepper, tomato puree, mustard, green onions, hot pepper sauce, and chili powder. Mix well. Pour tomato mixture over chicken. Cover dish with foil. Bake chicken until cooked through and juices run clear when meat is pierced with a knife, about 45 minutes. Place chicken on a serving platter. Serve immediately.
COOKING TIPS: Soaking chicken legs in milk before coating with a crumb mixture will help the coating adhere. The milk also helps to tenderize the chicken.
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Why don't you post your Gourmet Chicken Gizzard recipe and photo?? :wink:
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