Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Large chicken drumsticks 1 Bunch radishes OR
-(about 1 1/2 lb) 1 (6-oz) bag radishes
1 1/2 c Whole-wheat-flake cereal 1/3 c Pitted ripe olives
-coarsely crushed 1 Bunch watercress
2 tb Dried parsley flakes 3 tb Bottled light Italian
1/3 c Creamy mustard blend -salad dressing
3/4 ts Salt

ABOUT 45 MINUTES BEFORE SERVING:

1. Preheat oven to 400'F. Spray 15 1/2" by 10 1/2" 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 mix-
ture, 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.

Good Housekeeping/May'94/scanned fixed by DP GG

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