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Baked Honey Nut Chicken

Reviewed: Feb. 5, 2013
Amazing! I don't love chicken, nor sweet meats. But, the rest of my family does. Struggling for dinner ideas without going to the store, I thought I'd give this a try. Instead of breasts, I had 5 boneless, skinless chicken thighs. After reading the reviews, I made a few adjustments. First adjustment: I seasoned the thighs with The Fresh Market's Poultry Spice Rub (sea salt, coriander, garlic, basil, sage, cumin, red chili flakes, black pepper, mustard seed). Second adjustment: I marinated the seasoned thighs in the honey/egg mixture for slightly more than 1 hour. Third Adjustment: In addition to the salt and pepper, I added a dash (maybe 1 1/2 dashes)of curry to the pecan/bread crumb mixture. Because my meat was not very thick, I started out at 325 degrees for 30 minutes, but I couldn't get a reading on my meat thermometer. So, I panicked and increased the temperature to 350 degrees for another 20 minutes. As it turned out, I never got the thermometer to work, but the chicken was done (slightly overdone probably) and delicious! Not only did my husband and son love it, but I even loved it! Extremely flavorful! When I make it again, assuming I use thighs (more flavorful than breasts, usually), I will either bake as directed or at 350 degrees. The chicken itself would've been great continuing at 325, but to get the nutty coating crunchy, the higher temp was best. I tossed some left over honey-glazed carrots and fresh broccoli into some flavored wild rice--perfect!
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