Crispy Chicken Nuggets with Honey-Mustard Dip

• cook time: 10 mins

• servings: 4

These crispy chicken nuggets, seasoned with herbs and spices, are baked, not fried, so they are lower in fat than typical restaurant versions. The nuggets are served with a mayonnaise, mustard, and honey dipping sauce that goes so well with the flavor of the chicken. Leftover chicken nuggets are also good served cold as a snack.

ingredients

• 1/2 cup low-fat mayonnaise dressing or salad dressing
• 4 teaspoons Dijon-style mustard
• 1 tablespoon honey
• 1 pound skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon salt
• Dash black pepper
• 1 beaten egg
• 2 tablespoons milk
• 30 whole wheat or regular rich round crackers, finely crushed (1 1/4 cups)

directions

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, parsley flakes, poultry seasoning, salt, and pepper. 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.

recipe source

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