Chicken Nuggets & Honey Mustard Dip

• 1/4 cup all-purpose flour
• 1 tsp. parsley flakes
• 1/2 tsp. poultry seasoning
• dash black pepper
• 1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
• 1 egg
• 2 Tbsp. milk
• 30 RITZ Crackers, finely crushed (about 1-1/4 cups)
• 1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 1 Tbsp. GREY POUPON Savory Honey Mustard

1. Heat oven to 425F.
2. Combine first 4 ingredients in gallon-size resealable plastic bag.
3. Add chicken pieces, a few at a time, to the flour mixture.
4. Close bag; shake to coat chicken pieces.
5. Whisk egg and milk in shallow dish.
6. Place cracker crumbs in separate shallow dish.
7. Dip each chicken piece in egg mixture, then in cracker crumbs, turning to evenly coat each piece.
8. Place in single layer on rimmed baking sheet.
9. Bake 12 to 15 min.
10. or until chicken is done.
11. Meanwhile, mix mayo and mustard in microwaveable bowl.
12. Microwave on HIGH 20 to 30 sec.
13. or until heated through, stirring after 15 sec.
14. Serve chicken with mayo mixture.

allpurpose, parsley flakes, poultry seasoning, black pepper, boneless skinless chicken breasts, egg, milk, crackers, mayonnaise, poupon

Taken from www.kraftrecipes.com/recipes/chicken-nuggets-honey-mustard-dip-183848.aspx (may not work)