I have been a long time fan of Cooking Light Magazine and have been cooking recipes from their 2000 Cooking Light Cookbook for some time now. One of my favorites is the Honey Pecan Crusted Chicken. The recipe calls for drumsticks but I have had great success with chicken breasts as well.

This dish is by far the tastiest alternative to traditional fried chicken and is so quick and easy to prepare.  Enjoy and let us know how you enjoyed it!

Yield: 8 servings

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.

Nutritional Information

Calories:

270 (30% from fat)

Fat:

8.9g (sat 1.7g,mono 3.9g,poly 2.6g)

Protein:

25g

Carbohydrate:

21.4g

Fiber:

0.5g

Cholesterol:

71mg

Iron:

2mg

Sodium:

416mg

Calcium:

15mg

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Tags: Chicken, Cooking Light Magazine, Garlic, healthy eating, honey, Pecan, recipes

This entry was posted on Friday, September 4th, 2009 at 5:04 am and is filed under Fab Finds, Food. You can follow any responses to this entry through the RSS 2.0 feed.