Crusted Chicken With Rice Salad

• 2 cups soft fresh breadcrumbs
• 2/3 cup finely grated Parmesan cheese
• 1/2 cup finely chopped chives
• 1/3 cup flour
• 2 None eggs
• 8 None chicken drumsticks
• 1 1/2 cups long-grain rice
• 2 cups frozen pea, carrot and corn
• 1/2 cup store-bought Italian dressing

1. Preheat the oven to 425u0b0F. Line a baking pan with foil.
2. Combine breadcrumbs, Parmesan cheese and 1/4 cup of the chives in a shallow bowl. Place flour in a separate bowl. Whisk eggs in another shallow bowl.
3. Lightly coat chicken in flour; shake off excess. Dip in egg, then breadcrumb mixture to coat evenly. Place chicken on prepared pan. Spray with no stick cooking spray.
4. Bake for 40 mins or until chicken is cooked through
5. Meanwhile, cook rice in a medium saucepan according to the package directions. Transfer to a large bowl. Stir in the vegetables and set aside to cool. Add remaining 1/4 cup chives and dressing; toss to coat well.
6. Serve chicken with rice salad.

breadcrumbs, parmesan cheese, chives, flour, eggs, chicken, longgrain rice, frozen pea, storebought italian dressing

Taken from recipes-plus.com/api/v2.0/recipes/27526 (may not work)