4 broiler-fryer chicken drumsticks, skinned
4 broiler-fryer chicken thighs, skinned
3 slices white bread, torn in sm. pieces
3 tbsp. fresh cilantro leaves
2 tbsp. yellow cornmeal
2 tbsp. pine nuts
2 lg. garlic cloves, peeled
1 1/2 tsp. ground oregano, crumbled
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. ground cloves
2 tsp. egg whites
2 tbsp. Dijon mustard
1 tbsp. water
2 tsp. honey
1/4 tsp. pepper

In food processor container, place bread, cilantro, cornmeal, pinenuts, garlic, cumin, oregano, 1/4 teaspoon salt, cayenne pepper and ground cloves. Process to form fine crumbs. Add egg white and mix until moist. Place on a large shallow plate, set aside.

In small bowl, mix together mustard, water and honey; brush evenly over chicken. Sprinkle chicken with pepper and remaining 1/4 teaspoon salt. Dip chicken one piece at a time, in bread crumb mixture. Press gently to adhere thin coating. Place chicken on rack in greased jelly roll pan. Bake at 400 degrees about 40 minutes or until chicken is crisp and brown and fork can be inserted easily. Makes 4 servings.