Honey-baked chicken

Honey-baked chicken
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Honey-baked chicken ingredients

  • 3 lb Broiler/fryer chicken, skined
  • 3⁄4 c Shredded zucchini
  • 1⁄2 c Finely chopped celery
  • Clove garlic, crushed
  • 1⁄4 c Chopped pecans
  • 1⁄4 t Pepper
  • 2 T Honey
  • 3⁄4 c Shredded yellow squash
  • 1⁄2 c Finely chopped onion
  • 1 1⁄4 c Toasted, wholewheat breadcrum
  • Egg, beaten
  • 1⁄4 t Salt
  • 3 T Unsweetened apple juice

Cooking Honey-baked chicken

1. Discard giblets and neck of chicken (or save for stock).
2. Rinse chicken under cold, running water, and pat dry. Set aside.
3. Coat a large nonstick skillet with pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp.
4. Drain.
5. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well.
6. Place chicken, breast side up, on a rack in a roasting pan that has been coated with pam. Stuff lightly with dressing mixture.
7. Trussi chicken (or put ball of foil in opening).
8. Combine apple juice and honey, stirring well.
9. Brush chicken with half of apple juice-honey mixture.
10. Bakei at 350 deg f for 1

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