Monday, July 9, 2012

Chicken Nuggets with Honey-Mustard Dip

These are delicious. My nephew Caleb loved them, and he is the pickiest eater I know. It was a true compliment!

Honey-Mustard Dip:
1/2 c. mayo
4 tsp. Dijon-style mustard
1 Tb. honey

1 lb. chicken breasts
1/4 c. flour
1 tsp. parsley flakes
1/2 tsp. poultry seasoning
1/8 tsp. salt
dash black pepper
1 beaten egg
2 Tbs. milk
30 crackers, finely crushed/bread crumbs

1. Dip: stir together mayo, mustard, and honey; chill until serving
2. Cut chicken into 1 1/2 inch pieces
3. In a plastic bag, combine flour, parsley, poultry seasoning, salt and pepper. Add chicken pieces, close the bag; shake to coat chicken pieces; set aside
4. In a bowl, combine egg and milk. Place crumbs in another bowl. Dip coated chicken into egg mixture then roll in crumbs. Place in a single layer on bakin sheet
5. Bake at 425 for 10-12 minutes

he's cute, but picky

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