Honey-baked chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Broiler/fryer Chicken,skined |
| ¾ | cup | Shredded yellow Squash |
| ¾ | cup | Shredded Zucchini |
| ½ | cup | Finely chopped Onion |
| ½ | cup | Finely chopped Celery |
| 1¼ | cup | Toasted,wholewheat Breadcrum |
| 1 | x | Clove Garlic, crushed |
| 1 | x | Egg, beaten |
| ¼ | cup | Chopped Pecans |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | tablespoons | Unsweetened Apple Juice |
| 2 | tablespoons | Honey |
Directions
Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. 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. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture.
Bake at 350 deg F for 1½- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture. PER SERVING: 266 calories, 26⅘ g protein, 10⅘ g fat, 15⅗ g carbohydrate 119 g cholesterol, 1⅘ mg iron, 246 mg sodium, 45 mg calcium.