Honey-Baked Chicken
Contributed by Diane S.

Serving Size  : 6    Preparation Time :
Categories    : Low-cal                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        broiler/fryer chicken -- skined
     3/4  cup           shredded zucchini
     1/2  cup           finely chopped celery
   1                    clove garlic -- crushed
     1/4  cup           chopped pecans
     1/4  teaspoon      pepper
   2      tablespoons   honey
     3/4  cup           shredded yellow squash
     1/2  cup           finely chopped onion
   1 1/4  cups          toasted -- whole-wheat breadcrumb
   1                    egg -- beaten
     1/4  teaspoon      salt
   3      tablespoons   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 mixture.
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.