Tbsp butter, melted
Tbsp mayonnaise, light
Tbsp mustard, Dijon
tsp thyme, dried
tsp salt and pepper
chicken, drumsticks, (about 2lbs)
Preheat oven to 425ºF (220ºC).
In food processor or plastic bag, crush melba toasts until in coarse crumbs; transfer to bowl.
Add butter; toss to combine.
In small bowl, whisk together mayonnaise, mustard, thyme, salt and pepper; spread over chicken.
Dip into crumb mixture, turning and pressing to coat.
Place chicken on rack on rimmed baking sheet; bake in oven for about 35 minutes or until golden and juices run clear when chicken is pierced.