Ingredients

3 lb. broiler/fryer chicken, skinned
3/4 C. shredded yellow squash
3/4 C. shredded zucchini
1/2 C. finely chopped onion
1/2 C. finely chopped celery
1-1/4 C. toasted, whole wheat breadcrumbs
1 clove garlic, crushed
1 egg, beaten
1/4 C. chopped pecans
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. unsweetened apple juice
2 Tbsp. honey

Cooking Instructions

Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over medium-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and sauté until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a medium bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 for 1-1/2 to 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey mixture.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)