Crispy Chicken Nuggets with Honey-Mustard Dip

  1. 1.
  2. For honey-mustard dip, in a small bowl, stir together mayonnaise dressing, mustard, and honey.
  3. Cover and chill until serving time.
  4. 2.
  5. Cut chicken into 1-1/2-inch pieces.
  6. In a plastic bag combine flour, parsley flakes, poultry seasoning, salt, and pepper.
  7. Add chicken pieces, a few at a time, to the flour mixture.
  8. Close the bag; shake to coat chicken pieces.
  9. Set chicken aside.
  10. 3.
  11. In a bowl stir together egg and milk.
  12. Place crushed crackers in another bowl.
  13. Dip coated chicken pieces, a few at a time, into the egg mixture.
  14. Roll the pieces in crackers.
  15. Place in a single layer on a large ungreased baking sheet.
  16. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink.
  17. 4.
  18. Serve with cold or warm honey-mustard dip.
  19. To warm dip, cover with waxed paper and microwave on 100-percent power (high) for 30 seconds or until heated through.
  20. (Or, transfer dip to a small saucepan; heat and stir over low heat.)
  21. Makes 4 servings.

lowfat mayonnaise, mustard, honey, chicken breasts, allpurpose, parsley flakes, poultry seasoning, salt, black pepper, egg, milk, whole wheat

Taken from www.kraftrecipes.com/recipes/crispy-chicken-nuggets-honey-mustard-dip-147573.aspx (may not work)

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