2 to 2 1/2 pounds chicken pieces (breasts, thighs and drumsticks), skinned, all visible fat removed
3 tablespoons purchased pesto or homemade pesto
1/4 cup cornflake crumbs
Fresh lemon or lime wedges (optional)
Preheat oven to 375 F.
Rinse chicken and pat dry. Place breasts and thighs bone side down in a shallow baking pan. Add drumsticks and brush top of chicken with pesto and sprinkle with cornflake crumbs.
Bake, uncovered, 45 to 55 minutes or until chicken is tender and no longer pink. Serve with lemon or lime wedges if desired.
Cook's Tip: Skinning chicken, especially drumsticks and wings, can be tricky since they are so slippery. An easy way around this problem is to grasp the skin with a dry paper towel as you pull it away from the meat.
3 tablespoons purchased pesto or homemade pesto
1/4 cup cornflake crumbs
Fresh lemon or lime wedges (optional)
Preheat oven to 375 F.
Rinse chicken and pat dry. Place breasts and thighs bone side down in a shallow baking pan. Add drumsticks and brush top of chicken with pesto and sprinkle with cornflake crumbs.
Bake, uncovered, 45 to 55 minutes or until chicken is tender and no longer pink. Serve with lemon or lime wedges if desired.
Cook's Tip: Skinning chicken, especially drumsticks and wings, can be tricky since they are so slippery. An easy way around this problem is to grasp the skin with a dry paper towel as you pull it away from the meat.
