Picnic Chicken With Creamy Leek Dip

• 3 eggs
• 3 tablespoons water
• 1 12 cups dry breadcrumbs
• 2 teaspoons paprika
• 1 teaspoon salt
• 12 teaspoon dried marjoram
• 12 teaspoon thyme
• 12 teaspoon rosemary, crushed
• 12 teaspoon pepper
• 1 cup butter, melted
• 12 chicken drumsticks
• 12 chicken thighs
• 1 cup heavy whipping cream
• 1 12 cups plain yogurt
• 1 (1 7/8 ounce) envelope leek soup mix
• 1 cup shredded colby cheese

1. Preheat oven to 375.
2. In a shallow bowl, whisk eggs and water.
3. In another shallow bowl, combine bread crumbs and seasoning.
4. Divide the melted butter between 2 13x9 inch baking dishes.
5. Dip chicken pieces in egg mixture, then coat with crumb mixture.
6. Place in prepared pans.
7. Bake, uncovered at 375 for 1 hour or until juices run clear, turning once.
8. Cool for 30 minutes; refrigerate until chilled.
9. For the dip: In a small mixing bowl, beat cream until stiff peaks form.
10. In another bowl, combine the yogurt, soup mix and cheese, fold in the whipping cream.
11. Cover and refrigerate until serving.
12. Serve with cold chicken.

eggs, water, breadcrumbs, paprika, salt, marjoram, thyme, rosemary, pepper, butter, chicken, chicken, heavy whipping cream, yogurt, leek soup mix, colby cheese

Taken from www.food.com/recipe/picnic-chicken-with-creamy-leek-dip-231001 (may not work)