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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
3 Pound(s) Broiler/fryer chicken,skined
3/4 Cup(s) Shredded yellow squash
3/4 Cup(s) Shredded zucchini
1/2 Cup(s) Finely chopped onion
1/2 Cup(s) Finely chopped celery
1 1/4 Cup(s) Toasted,wholewheat breadcrum
1 Clove garlic, crushed
1 Egg, beaten
1/4 Cup(s) Chopped pecans
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
3 Tablespoon(s) Unsweetened apple juice
2 Tablespoon(s) Honey |
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