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HONEY BAKED CHICKEN

Category:    Chicken, Low-cal
Yield: 6 servings
 
      3 lb Frying Chicken, Skinned                  Egg, Beaten
    3/4 c  Shredded Yellow Squash            1/4 c  Chopped Pecans
    3/4 c  Shredded Zucchini                 1/4 ts Salt
    1/2 c  Finely Chopped Onion              1/4 ts Pepper
    1/2 c  Finely Chopped Celery               3 tb Unsweetened Apple Juice
  1 1/4 c  Toasted, Breadcrumbs                2 tb Honey
           Clove Garlic, Crushed          
 
  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 apple-honey mixture.
 

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