Honey and Spice Baked Chicken

Honey And Spice Baked Chicken

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Lynda Sweezey


After you make this recipe you use 3 of the Chicken Breast for Chicken Chimichangas.


★★★★★ 3 votes

5 plus leftovers
30 Min


  • 3 tsp
    garlic powder
  • 3 tsp
    chili powder
  • 1 1/2 tsp
  • 1 1/2 tsp
    ground cumin
  • 1 1/2 tsp
  • 3/4 tsp
    cayenne pepper
  • 8
    boneless skinless chicken breasts (5oz)ea.
  • 6 Tbsp
  • 2 tsp
    cider vinegar

How to Make Honey and Spice Baked Chicken


  1. Combine 1st 6 ingredients;rub over chicken.
    Transfer to a greased 15"x10"x1' baking pan.
    Bake in a preheated 375 oven for 25-30 minutes or until juices run clear.
    Combine honey & vinegar;baste over chicken during the last 10 minutes of baking...Save 3 chicken breast for Chimichangas.
    3 Honey & Spice Chicken Breasts (leftovers)
    1 C.refried beans
    1 tsp.chili powder
    1/2 tsp.ground cumin
    1/4 tsp. garlic salt
    1/8 tsp. cayenne pepper
    6 flout tortillas
    Oil for deep-fat frying
    OPTIONAL TOPPINGS: sour cream, salsa con queso dip,
    shredded lettuce, chopped tomatoes, and sliced seeded jalapeno peppers.
  3. Combine 1st 7 ingredients in a small microwave-safe bowl...Cover and microwave on high for 1-1/2 minutes or until heated through.
    Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese.
    Fold up edge nearest filling;fold in both sides and roll up. Secure with toothpick.
    Heat oil in an electric skillet or deep-fat fryer.
    Cook Chimichangas until golden brown,turning to cook all sides.
    Drain on paper towels.
    Serve with toppings of your choice.

Printable Recipe Card

About Honey and Spice Baked Chicken

Course/Dish: Chicken

Show 2 Comments & Reviews

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