Oven-Fried Honey Chicken
Source: National Honey Board.

1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tablespoon extra virgi olive oil
6 (4 to 6-ounce) fresh boneless, skinless chicken breasts, halves

Preheat oven to 375°F.

In shallow bowl, whisk together honey and vinegar. Pour bread crumbs into separated bowl. Set bowls aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer. Roll chicken pieces in honey mixture, then in bread crumbs; place in pan.

Bake for 30 minutes*, or until cooked thoroughly.

Makes 5 servings.

*Note: Chicken Test for Doneness (per Washington Fryer Commission)
No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.

Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.