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Honey-Pecan Crusted Chicken

Source of Recipe

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Honey-Pecan Crusted Chicken

Cooking Light - July 1997
11 reviews rate this recipe 4 of 5 stars.
8 servings
Prep 15 min. - Bake 40 min.

You would expect Southern fried chicken to be served with lots of calories and fat. Not our version, though--we baked the chicken instead of frying it, and we gave it a crisp, greaseless crust made from crushed cornflakes and chopped pecans.

Ingredients:
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6-ounce) skinned chicken breast halves
8 (4-ounce) chicken drumsticks, skinned
1/4 cup honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1-1/4 cups finely crushed cornflakes (about 4 cups uncrushed cereal)
1/2 cup finely chopped pecans
Cooking spray

Preparation:
Preheat oven to 400°.

Sprinkle salt and pepper evenly over chicken; set aside.

Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400° for 40 minutes or until done.

1/8 of recipe equals: Calories 270 (Calories from fat 30 %); Fat 8.9 g (Satfat 1.7 g, Monofat 3.9 g, Polyfat 2.6 g); Protein 25 g; Carbohydrate 21.4 g; Fiber 0.5 g; Cholesterol 71 mg; Sodium 416 mg