|
|
chicken nugget
By: doublemint2
| Cook time |
: |
30 Minutes
|
| Prep time |
: |
15 Minutes
|
| Total time |
: |
45 Minutes
|
|
|
|
spicy. sweet
Ingredients
- 1/2 cups Low fat mayo or salad dressing
- 4 teaspoons Dijoun mustard
- 1 tablespoons Honey
- 1 pounds Chicken breat
- 1 1/4 cups Flour
- 1 Eggs
- 1/2 cups Crackers, chopped, Ritz
|
Instructions:
1. For honey-mustard dip, in a small bowl, stir together mayonnaise dressing, mustard, and honey. Cover and chill until serving time.
2. Cut chicken into 1-1/2-inch pieces. In a plastic bag combine flour. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
3. In a bowl stir together egg and milk. Place crushed crackers in another bowl. Dip coated chicken pieces, a few at a time, into the egg mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink.
4. Serve with cold or warm honey-mustard dip. To warm dip, cover with waxed paper and microwave on 100-percent power (high) for 30 seconds or until heated through. (Or, transfer dip to a small saucepan; heat and stir over low heat.) Makes 4 servings.
|
|
|
|
|
|
