Title: Honey-Baked Chicken with Dressing
Categories: Poultry Entree Diet Heart
Yield: 6 Servings

3	lb	Broiler-fryer, skinned
		Vegetable cooking spray
3	tb	Unsweetened apple juice
2	tb	Honey
1 1/4	c	Shredded yellow squash
1 1/4	c	Shredded zucchini
1	c	Finely chopped onion
1	c	Finely chopped celery
1	lg	Clove garlic, minced
2	c	Soft white wheat breadcrumbs toasted
1/4	c	Frozen egg substitute, thawed
3	tb	Chopped pecans
1/4	ts	Salt
1/4	ts	Pepper

Trim fat from chicken; remove giblets and neck from chicken. Reserve for other uses. Rinse chicken under cold water; pat dry. Place chicken, breast side up, on a rack in a roasting pan coated with cooking spray. Truss chicken. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone.

Combine apple juice and honey, stirring well. Brush chicken with half of apple juice mixture. Bake, uncovered, at 375F for 45 minutes; cover chicken loosely with aluminum foil. Bake an additional 30 minutes or until meat thermometer registers 185F, basting occasionally with remaining apple juice mixture.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add yellow squash, zucchini, onion, celery, and garlic; saute until crisp-tender. Combine vegetable mixture, breadcrumbs, and remaining ingredients in a large bowl; stir well. Spoon mixture into a 1-quart baking dish coated with cooking spray.

Bake at 375F for 25 to 30 minutes or until lightly browned. Serve dressing with chicken.

Nutritional Information Per Serving: Calories 272 % fat per serving 28 Protein 28.0 Fat 8.6 Saturated fat 1.9 Carbohydrate 21.6 Fiber 2.5 Cholesterol 73 Sodium 312

Source: The Healthy Heart Cookbook

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