Preheat oven to 400 F. Cover a large sheet pan with aluminum foil. Coat foil with cooking spray.
Place pumpkin seeds in food processor and pulse until finely chopped. Transfer pumpkin seeds to medium bowl. Add rosemary, thyme, parsley, salt and pepper. Set aside.
In shallow dish, place flour. In another shallow dish or bowl, place egg and water mixture. Dredge drumsticks in flour, patting off excess. Coat each drumstick with egg and then with pumpkin seed mixture, covering thoroughly and pressing seeds onto the drumsticks. Place each drumstick on prepared sheet pan. Bake 50 minutes, until crisp and brown.
While chicken is cooking, prepare mango sauce by warming vegetable oil in non-stick skillet over medium heat. Add onion; saut until soft, about 3 minutes. Stir in red bell pepper and garlic and cook 3 minutes more, stirring. Stir in mango, lime juice and sugar. Bring mixture to a simmer, then reduce heat to very low. Cook 8 minutes, stirring often.
Serve hot with chicken drumsticks. Originally created by Lenotre Cooking School. Republished with permission from National Chicken Council.
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 6|
|Calories from Fat: 413 (50%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 180.3mg||55 %|
|Sodium 422.6mg||15 %|
|Potassium 1133.2mg||30 %|
|Total Carbohydrate 62.2g||18 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 56.2g|
|Protein 49.1g||70 %|
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Calories per serving: 829
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