Servings and Ingredients
|½ c.||Hy-Vee light soy sauce|
|½ c.||Marsala wine|
|1 tbsp.||Hy-Vee Worcestershire sauce|
|2 tbsp.||Hy-Vee stone-ground Dijon mustard|
|1 tbsp.||hot sauce|
|¼ c.||Hy-Vee canola oil|
|2 tbsp.||Hy-Vee apple cider vinegar|
|1 lbs.||chicken legs and thighs|
|1 c.||Hy-Vee plain bread crumbs|
|2 tbsp.||Hy-Vee dried parsley|
|2 tsp.||Hy-Vee black pepper|
|3 tbsp.||Hy-Vee unsalted butter, melted|
|Kosher salt, to taste|
- In a large bowl, whisk together soy sauce, Marsala, Worcestershire sauce, Dijon mustard, hot sauce, canola oil and apple cider vinegar. Remove skin from chicken and submerge the pieces in the marinade. Cover and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 400 degrees. In a medium bowl, combine the bread crumbs, parsley, black pepper and melted butter. Mix to blend and season with salt. Remove the chicken pieces from the marinade, allowing any excess liquid to drip off, and roll them in the breadcrumbs. Take care to bread all sides of each piece. Discard remaining marinade.
- Place chicken on a foil-lined baking sheet topped with a wire rack. Bake until the pieces are cooked through and the chicken and bread crumbs are golden brown, 25 to 30 minutes.
410 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 130mg
- Sodium: 790mg
- Total Carbohydrates: 23g
- Protein: 27g
Vitamin A 6%
Vitamin C 2%
Hy-Vee weekly ad from the week of February 26, 2014.