Cock-A-Doodle Skewers W/ Honey Mustard Sauce - Rachel Ray

• 1 (8 ounce) boneless skinless chicken breasts
• 1 egg, beaten
• 1 cup flour
• 12 cup breadcrumbs
• 1 pint cherry tomatoes
• 1 lb part-skim mozzarella cheese, cut into 1-inch cubes
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 3 tablespoons light mayonnaise
• 1 teaspoon lemon juice

1. FOR SKEWERS:.
2. Cut chicken breast into 1" pieces.
3. In 3 separate bowls place flour, egg and bread crumbs.
4. Toss chicken first in flour, then dip in egg then in breadcrumbs, turning to coat evenly.
5. Bake the chicken on a parchment lined baking sheet at 400 until golden brown and baked through (about 25-30 minutes).
6. Let cool and thread onto 6 bamboo skewers, alternating with cherry tomatoes and mozzarella cheese cubes.
7. FOR HONEY MUSTARD SAUCE:.
8. In a small bowl, stir together Dijon mustard, honey and mayo.
9. Stir in lemon juice.
10. (can be covered and refrigerated for a week).
11. Cover and refrigerate skewers overnight and pack in lunchbox with honey mustard sauce for dipping, remembering to trim the sharp points off the skewers after threading the vegetables.

chicken breasts, egg, flour, breadcrumbs, tomatoes, mozzarella cheese, mustard, honey, light mayonnaise, lemon juice

Taken from www.food.com/recipe/cock-a-doodle-skewers-w-honey-mustard-sauce-rachel-ray-465975 (may not work)