Hi Judy, I think it would be good, often in salad dressings there is a mix
of honey and raspberry vinager in the preparation. Let us know what you
think if you make it.
And if you use the same measurements.
Cheryl
----- Original Message -----
From: "Judy Hansen" <jmh...@bellsouth.net>
To: <cookinginthedark@acbradio.org>
Sent: Wednesday, April 07, 2010 8:22 AM
Subject: Re: [CnD] Oven Fried Honey Chicken
I have some raspberry vinaigrette dressing here instead of plain vinegar.
Wonder how that would do as a substitute.
-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Cheryl Tomaino
Sent: Wednesday, April 07, 2010 8:03 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Oven Fried Honey Chicken
Oven-Fried Honey Chicken
Everyone will love the flavorful, honey-crumb crust on this
baked-instead-of-fried chicken...not to mention no grease splatters during
preparation!
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 a shallow bowl, whisk together honey and vinegar. Set aside.
3. Place bread crumbs into a separate 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
prepared pan.
6. Bake for 30 minutes*, or until cooked thoroughly.
Makes 5 servings.
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