Here's a great, basic dinner "snack" everyone will enjoy. Chicken Nuggets made healthy! Baked, not fried with a wonderful homemade honey mustard dipping sauce (or serve it with the dip of your choice.....BBQ sauce or ranch dressing, maybe?)
As long as you have some thawed chicken on hand, this can come together quickly and easily for a casual meal. I served mine with coleslaw and some roasted red potatoes.
CRISPY CHICKEN NUGGETS with HONEY MUSTARD DIPPING SAUCE (serves 4)
1 lb skinless, boneless chicken breast halves
1/4 cup flour
1 tsp dried parsley flakes
1/2 tsp poultry seasoning
1/8 tsp salt
dash black pepper
1 egg, beaten
2 Tbsp milk
30 butter crackers (Ritz, Town House, etc), crushed
Cut chicken into 1 1/2" pieces. In a plastic bag, combine flour, parsley flakes, poultry seasoning, S&P. Add chicken pieces, a few at a time, to the flour mixture. Close the bag and shake to coat chicken. Set chicken aside.
In a bowl, stir together egg and milk. In a second bowl, place your crushed crackers. Dip coated chicken, a few at a time, in the egg mixture and then roll in the crushed crackers to coat. Place in a single layer on a large baking sheet (I lined mine with aluminum foil, then sprayed with cooking spray, for easier clean-up). Bake in a preheated 425 oven for 10-12 minutes until chicken is no longer pink (for the last 2 minutes, I sprayed the tops of the nuggets with cooking spray and then turned on the broiler to give them a crispier, brown crust).
HONEY MUSTARD DIPPING SAUCE
1/2 cup mayo
4 tsp Dijon mustard
1 Tbsp honey
Whisk ingredients together.
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