| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Everyone will love the flavorful, honey-crumb crust on this baked-instead-of-fried chicken...not to mention no grease splatters for the cook during preparation.

Oven-Fried Honey Chicken

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

1. Preheat oven to 375°F.
2. In shallow bowl, whisk together honey and vinegar; set aside.
3. Pour bread crumbs into separated bowl; set aside.
4. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
5. Roll chicken pieces in honey mixture, then in bread crumbs; place onto pan.
6. 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:

• A fork or toothpick can be inserted with ease.
• The juices should be clear, not pink.
• Bone joints move easily.

Recipe and photograph provided courtesy of National Honey Board.