• 2 lbs. chicken, cut up
• 1/2 cup honey
• 2/3 cup buttermilk baking mix
• 1-1/4 tsp. dry mustard
• 1/4 tsp. paprika
• 1/8 tsp. salt (optional)
• 1/8 tsp. pepper
• 1 Tbs. plus 1 tsp. vegetable oil

Coat chicken pieces with honey. Combine baking mix and next 4 ingredients in a dish. Dredge chicken in mixture. Heat oil in a heavy nonstick pan over medium high heat. Carefully place chicken in hot oil, in batches if necessary. Cook about 5 minutes per side, or until golden. Reduce heat to low and cook 15-20 minutes more, or until juices run clear. After browning, chicken may be placed on a baking sheet and baked in a 350°F oven 25-35 minutes, or until juices run clear.

Per serving: calories 750, fat 44.0g, 53% calories from fat, cholesterol 166mg, protein 40.8g, carbohydrates 47.9g, fiber 0.6g, sugar 34.3g, sodium 411mg, diet points 19.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.9, Lean meat: 5.7, Fat: 5.2, Sugar: 2.1, Very lean meat protein: 0.0

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The recommended wines are: Sauvignon Blanc, Zinfandel, or White Zinfandel.