Recipe: Honey-Pecan Crusted Chicken (baked, using cornflake crumbs)

HONEY-PECAN CRUSTED CHICKEN

4 (6 oz each) chicken breast halves, skin removed
8 (4 oz each) chicken drumsticks, skin removed
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup honey
2 tbsp Dijon mustard
3/4 tsp paprika
1/8 tsp garlic powder
1 1/4 cups cornflakes, finely crushed (about 4 cups uncrushed)
1/2 cup pecans, finely chopped

Preheat oven to 400 degrees F.

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.

Bake at 400 degrees F for 40 minutes or until done.

Makes 8 servings, 8.9 grams of fat per serving
Source: Cooking Light magazine, July 1997