Crispy Chicken Nuggets with Honey-Mustard Dip

• 1/2 cup low-fat mayonnaise dressing or salad dressing
• 4 teaspoons Dijon-style mustard
• 1 tablespoon honey
• 1 pound boneless skinless chicken breasts
• 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)

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)