| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Devilish Chicken and Corn On The Cob

3 1/2 pound whole chicken, cut up
6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 ears corn on the cob, husked
1/4 cup dry breadcrumbs

1. Preheat oven to 400 F.
2. In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper. Brush corn and chicken thoroughly with butter mixture.
3. Arrange chicken in one layer in a baking dish. Sprinkle chicken with breadcrumbs.
4. Set corn in another baking dish; cover with aluminum foil.
5. Bake chicken and corn for one hour; serve hot.

Makes 4 servings.

Nutritional Information Per Serving: 626 calories; 47 g protein; 23.5 g carbohydrate; 38 g fat; 17 g saturated fat

Recipe provided courtesy of the National Chicken Council. Used with permission.