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Crispy Chicken with 3 Dipping Sauces

Olive-oil nonstick cooking spray
1 3/4 cups walnuts
1 cup plain dried bread crumbs
1 1/2 teaspoons salt
1/4 to 1/2 teaspoon ground red pepper (cayenne)
2 large eggs, beaten
8 medium chicken-breast halves (about 3 1/2 pounds), skin removed
8 medium chicken drumsticks (about 1 3/4 pounds), skin removed

Preheat oven to 450 degrees F. Spray two 15 1/2" by 10 1/2" jelly-roll
pans with olive-oil cooking spray. In food processor with knife
blade attached, blend walnuts with 1/4 cup bread crumbs until
walnuts are finely ground. Place nut mixture, salt, ground red
pepper, and remaining bread crumbs in medium bowl; mix well. In
pie plate, with fork, beat eggs. Cut each chicken-breast half
crosswise into 2 pieces. One at a time, dip chicken-breast pieces
and drumsticks in beaten egg, then into walnut mixture to coat;
place in jelly-roll pans. Spray chicken pieces with olive-oil
cooking spray. Bake chicken, on 2 oven racks, 30 to 35 minutes,
rotating pans between upper and lower racks halfway through cooking,
until chicken is golden brown and juices run clear when chicken is
pierced with a knife. While chicken is cooking, prepare sauces
(below). Cover and refrigerate sauces if not serving right away.
Serve chicken hot with dipping sauces. Or, cool chicken slightly;
cover and refrigerate to serve cold later with sauces.


4 ounces blue cheese crumbled (1 cup)
1/2 cup mayonnaise
1/2 cup plain low-fat yogurt
1/2 teaspoon hot pepper sauce
1/4 teaspoon coarsely ground black pepper
sea salt

In medium bowl, stir together blue cheese, crumbles, mayonnaise,
yogurt, hot pepper sauce, and pepper. Taste to check if it needs
salt. Makes about 1 1/2 cups.


2/3 cup Dijon mustard
1/4 cup sour cream
1/4 cup honey
3/4 teaspoon Worcestershire

In medium bowl, stir together 2/3 cup Dijon mustard, 1/4 cup sour
cream, 1/4 cup honey, and 3/4 teaspoon Worcestershire. Taste and
adjust amounts of ingredients, mine needed more honey because of
the type of honey. Makes about 1 1/4 cups.


12-ounce jar apricot preserves (1 cup)
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon grated orange peel

In medium bowl, stir together apricot preserves, balsamic vinegar,
soy sauce, and 1/4 teaspoon grated orange peel. Makes about 1 1/4


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