Honey and Spice Baked Chicken

Honey And Spice Baked Chicken Recipe

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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
boneless skinless chicken breasts (5oz)ea.
6 Tbsp
2 tsp
cider vinegar


1Combine 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.
3Combine 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.

About Honey and Spice Baked Chicken

Course/Dish: Chicken