Honey-Pecan Crusted Chicken

Yield: 8 servings
Source: Cooking Light Magazine - July 1997
Comments: Southern-fried flavor doesn't have to mean throwing healthy eating out the window. Just use the oven instead of the skillet for chicken that's crunchy and moist, with a hint of sweetness.


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


  1. Sprinkle salt and pepper evenly over chicken; set aside.
  2. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well.
  3. Combine cornflakes and pecans in a shallow dish; stir well.
  4. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.
  5. Place chicken pieces on a large baking sheet coated with cooking spray.
  6. Lightly coat chicken with cooking spray, and bake at 400; for 40 minutes or until done.


Healthy Units: 6 per serving
calories: 270 carbohydrates: 21.4 g cholesterol: 71 mg fat: 8.9 g sodium: 416 mg protein: 25 g calcium: 15 mg iron: 2 mg fiber: 0.5 g

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