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Print this Recipe    Honey Baked

Honey-Baked Chicken
Servings: 6

3 lb broiler/fryer chicken, skinned
3/4 cup shredded yellow squash
3/4 cup shredded zucchini
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 1/4 cup toasted, wholewheat bread crumbs
1 clove garlic, crushed
1 egg, beaten
1/4 cup chopped pecans
1/4 t salt
1/4 t pepper
3 Tbsp unsweetened apple juice
2 Tbsp honey

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 1 1/2- 2
hours or until drumsticks are easy to move and juices run clear,
basting occasionally with remaining apple-honey mixture.


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