SESAME CHICKEN DRUMMETTES WITH   
CHIPOTLE MAYONNAISE DIP
MAKES 4 SERVINGS

8 chicken drummettes, skins removed
5 Tbsp. (75 mL) toasted sesame seeds
2 Tbsp. (30 mL) fine dry bread crumbs
¼ tsp. (1 mL) each of salt, paprika, and leaf oregano
Freshly ground black pepper
1 egg, whisked

Chipotle Mayonnaise Dip:
1 ripe medium-size tomato, cored and chopped
2 Tbsp. (30 mL) light sour cream or non-fat plain yogurt
2 Tbsp. (30 mL) light mayonnaise
1 chipotle pepper in adobe sauce*
¼ tsp. (1 mL) each of ground cumin and salt
*Chipotle peppers in adobe sauce are available in small tins and found in the Mexican food section of your local grocery store. Chipotles are also excellent when used in chilis on pizza and in pastas. Transfer remaining chipote peppers and sauce to a small plastic container and cover with a little vinegar. Can be stored in the refrigerator for weeks.  

Preheat oven to 375F (190C). Place a wire rack on a baking sheet lined with foil and lightly spray rack with cooking spray. Combine sesame seeds, bread crumbs and seasonings in a wide shallow bowl. Stir to blend. Place whisked egg in another bowl. Dip drummettes in egg and then roll in sesame seed mixture to evenly coat. Place on prepared wire rack. Lightly spray drummettes with a little cooking spray to encourage browning during baking. Bake in the centre of the preheated oven for 45 minutes. Increase oven temperature to 400F (200C) and bake for another 5 minutes or until golden and juices run clear when pierced. Meanwhile combine Chipotle Mayonnaise ingredients in a blender or food processor. Whirl until blended. Serve with drummettes for dipping. Drummettes can be served hot or cold.