| 1 | Preheat oven to 375°F. |
| 2 | Line large baking sheet with foil; spray with non-stick cooking spray. |
| 3 | in large bowl, combine dijon mustard, honey and cider; remove and set aside ?cup of mixture. |
| 4 | To remaining mixture, add chicken, tossing well to coat thoroughly. |
| 5 | in gallon-size sealable plastic bag, combine bread crumbs, dry mustard, slat and ginger; seal bag and shake to blend. |
| 6 | Add 1 drumstick; seal bag and shake to coat. |
| 7 | Place drumstick on prepared baking sheet. |
| 8 | Repeat, using remaining drumsticks. |
| 9 | bake chicken 20 minutes; turn carefully. |
| 10 | Bake 10-15 minutes longer, until cooked through and juices run clean when pierced with a fork. |
| 11 | Serve with reserved mustard mixture as a dip. |
| 12 | each serving provides: 3 proteins; ?bread, 45 optional calories |
| 13 | per serving: 256 calories, 25g protein; 7g fat; 22g carbohydrate; 38mg calcium; 893mg sodium; 79mg cholesterol; 0g dietary fiber |
