Recipe: Oven Fried Honey Chicken

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.