Honey-Baked Chicken

3 lb broiler/fryer chicken, skinned
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 cup toasted, wholewheat bread crumbs
1 clove garlic, crushed
1 egg, beaten
1/4 cup chopped pecans
1/4 tsp salt
1/4 tsp pepper
3 Tbsp unsweetened apple juice
2 Tbsp honey

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 mixture.

Servings: 6

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/