Recipe - Honey-Pecan Crusted Chicken

One fourth teaspoon Salt
One fourth teaspoon Pepper
4 Skinned (6ounce) chicken
breast halves
8 Chicken (4ounce)
drumsticks, skinned
One fourth cup Honey
2 tablespoon Dijon mustard
Three fourths teaspoon Paprika
1/8 teaspoon Garlic powder
1 One fourth cup Finely crushed cornflakes
(about 4 cups uncrushed
cereal)
One half cup Finely chopped pecans
Cooking spray

1. Preheat oven to 400ø.

2. 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.

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

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.

From Cooking Light Website: http://cookinglight.com 6/30/97

Recipe by: Cooking Light Magazine Posted to MCRecipe Digest V1 #651 by
Rooby MsRooby@sprintmail.com on Jun 30, 1997