Honey-baked Chicken

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  1. Discard giblets and neck of chicken (or save for stock).
  2. Rinse chicken under cold, running water, and pat dry.
  3. Set aside.
  4. Coat a large nonstick skillet with PAM; place over med-hi heat until hot.
  5. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp.
  6. Drain.
  7. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well.
  8. Place chicken, breast side up, on a rack in a roasting pan that has been coated with PAM.
  9. Stuff lightly with dressing mixture.
  10. Truss chicken (or put ball of foil in opening).
  11. Combine apple juice and honey, stirring well.
  12. Brush chicken with half of apple juice-honey mixture.
  13. Bake at 350°F for 1½ – 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey mixture.

Nutritional information[edit]

Per serving:

  • 266 calories | 26.8g protein | 10.8g fat | 15.6g carbohydrate | 119g cholesterol | 1.8mg iron | 246mg sodium | 45mg calcium