Honey-Baked Chicken

• 3 pounds chicken, whole skinned
• 3/4 cup yellow summer squash shredded
• 3/4 cup zucchini shredded
• 1/2 cup onions chopped
• 1/2 cup celery chopped
• 1 1/4 cups bread crumbs, whole wheat toasted
• 1 each garlic cloves crushed
• 1 each eggs beaten
• 1/4 cup pecans chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons apple juice unsweetened
• 2 tablespoons honey

1. Discard giblets and neck of chicken.
2. Rinse chicken under cold, running water, and pat dry.
3. Set aside.
4. Coat a large nonstick skillet with Pam, place over med-hi heat until hot.
5. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp.
6. Drain.
7. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well.
8. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam.
9. Stuff lightly with dressing mixture.
10. Truss chicken.
11. Combine apple juice and honey, stirring well.
12. Brush chicken with half of apple juice-honey mixture.
13. Bake at 350F (180C) F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture.

chicken, yellow summer, zucchini, onions, celery, bread crumbs, garlic, eggs, pecans, salt, black pepper, apple juice, honey

Taken from recipeland.com/recipe/v/honey-baked-chicken-39221 (may not work)