Title: Honey-Baked Chicken
Categories: Diet Poultry
Yield: 6 Servings
| 3 | lb | Broiler/fryer chicken,skined |
| 3/4 | c | Shredded zucchini |
| 1/2 | c | Finely chopped celery |
| | | Clove garlic, crushed |
| 1/4 | c | Chopped pecans |
| 1/4 | ts | Pepper |
| 2 | tb | Honey |
| 3/4 | c | Shredded yellow squash |
| 1/2 | c | Finely chopped onion |
| 1 1/4 | c | Toasted,wholewheat breadcrum |
| | | Egg, beaten |
| 1/4 | ts | Salt |
| 3 | tb | Unsweetened apple juice |
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
muixture. PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g
carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium.