Honey-baked Chicken

Ingredients

• 3 lbs broiler/fryer chicken, skinned
• ¾ cup shredded zucchini
• ½ cup finely chopped celery
• clove garlic, crushed
• ¼ cup chopped pecans
• ¼ tsp pepper
• 2 tbsp honey
• ¾ cup shredded yellow squash
• ½ cup finely chopped onion
• 1¼ cup toasted, wholewheat breadcrumbs
• egg, beaten
• ¼ tsp salt
• 3 tbsp unsweetened apple juice

Directions

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

Per serving:

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