I love recipes that are kind of 2 in 1 recipes, but don't usually find a lot where I enjoy both of the recipes. This one was right up my alley, although I wasn't too excited about the deep frying of the chimichangas... I love them but it's just so messy and greasy! Anyhow, I thought that I would try it and see how it went... Wowza, am I glad that I did! The whole family was raving over this chicken recipe and especially the chimichangas that are coming up next... My mother in law has been craving some good mexican and this did it for her. I guess I will be making it again very soon!
So, for today's recipe you have the Honey and Spice Baked Chicken. Tune in tomorrow to find out about the Chicken Chimichangas that use your extra chicken!
Honey and Spice Baked Chicken
(recipe found in Taste of Home Simple and Delicious)
3 teaspoons garlic powder
3 teaspoons chili powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
8 boneless skinless chicken breasts (5 ounces each)
6 tablespoons honey
2 teaspoons cider vinegar
Combine first six ingredients and rub over chicken. Transfer to a greased 15x10" baking pan. Bake at 375 for 25-30 minutes or until juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves for the chimichanga recipe or another use.
Points: 4 points per chicken breast