New, healthy way to do chicken that tastes fried

Oh yeah … skinless drumsticks brushed with creamy mustard, coated with crushed whole-wheat cereal and baked to a crispy golden brown. You’ll swear it was fried!

New Fried Chicken

Total Time: 45 minutes

Makes: 4 servings

8 large chicken drumsticks (about 1 1/2 pounds)

1 1/2 cups whole-wheat-flake cereal, coarsely crushed

2 tablespoons dried parsley flakes

1/3 cup creamy mustard blend

3/4 teaspoon salt

1 bunch radishes or 1 (6-ounce) bag radishes

1/3 cup pitted ripe olives

1 bunch watercress

3 tablespoons bottled light Italian salad dressing

1. Preheat oven to 400 F. Spray 15 1/2 -by-10 1/2 -inch jelly-roll pan with nonstick cooking spray.

2. Remove skin from chicken drumsticks. On waxed paper, mix cereal and parsley flakes. In small bowl, mix creamy mustard blend and salt.

3. Brush each drumstick with mustard mixture; coat with cereal mixture, then place in jelly-roll pan.

4. Bake drumsticks 30 minutes or until coating is crisp and juices run clear when chicken is pierced with tip of knife.

5. While chicken is cooking, thinly slice radishes and olives. In large bowl, toss radishes, olives, watercress and dressing.

6. To serve, arrange salad and drumsticks on platter.

“ Each serving: About 310 calories, 12g fat, 102mg cholesterol, 1,125mg sodium.

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