Chicken Bites With Apricot Sauce

• 1/2 cup buttermilk, divided
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 3/4 cup all-purpose flour
• 2 large eggs
• 2 cups crushed cornflakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1 cup apricot preserves
• 2 tablespoons prepared mustard

1. Preheat oven to 350u0b0. Pour 1/4 cup buttermilk into a shallow bowl; add chicken. Turn to coat. Place flour in a resealable plastic bag. In another shallow bowl, whisk eggs and remaining buttermilk. In a third bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper.
2. Add chicken to flour and shake to coat. Dip floured chicken into egg mixture, then into cornflake mixture, turning to coat. Arrange chicken in a greased 15x10x1-in. baking pan.
3. Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.

buttermilk, chicken breasts, flour, eggs, cornflakes, onion powder, garlic salt, salt, oregano, pepper, apricot preserves, mustard

Taken from www.tasteofhome.com/recipes/chicken-bites-with-apricot-sauce/ (may not work)