Ingredients
Prep
- 3 T Dijon mustard
- 3 T orange marmalade
- 3 T Worcestershire sauce
- 1/4 t cayenne pepper
- 1 t steak seasoning (Montreal)
- 2 C panko bread crumbs
- 12 chicken legs
- 1 lb gold potatoes
- 2 T olive oil
- salt and pepper to taste
On Cooking Day
- 16 oz frozen peas
- 6 C salad greens
Instructions
To Assemble
- Mix first 5 ingredients in a shallow bowl.
- Pour bread crumbs onto a paper plate.
- Wear disposable gloves for easy clean up.
- Brush each chicken leg with mustard mixture then roll in bread crumbs.
- Store in a large container with lid. Use wax paper between layers.
- Chop potatoes into bite size pieces and add to large zipper bag.
- Add olive oil, salt and pepper to potatoes. Zip and shake to mix.
To Cook
- Place chicken and potatoes on baking sheet sprayed with non stick spray and bake at 425 degrees for 30 - 40 minutes or until chicken is cooked through.
- Cook peas according to package directions.
- Serve with green salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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