Honey Baked Chicken

Course : Chicken
Serves: 4
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1 1/3 kilograms broiler/fryer chicken -- skined
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 cups toasted, wholewheat breadcrumbs
1 clove garlic -- crushed
1 large egg -- beaten
35 grams chopped pecans
1/4 Teaspoon salt
1/4 Teaspoon pepper
50 milliliter unsweetened apple juice
30 milliliter honey

Preparation / Directions:

1. Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. 2. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. 3. 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). 4. Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 180 øC for 1 1/2 - 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture.

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