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.
- 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.
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)