#43 Baked Chicken Nuggets with #44 Honey Mustard Dipping Sauce
Chicken Nuggets
- 4 skinless, boneless chicken breasts
- 2 eggs, beaten
- 1 tablespoon water
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 pinch crushed red pepper flakes
- 1/2 cup dried bread crumbs, seasoned
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
Preheat oven to 425 degrees F. Spray a baking sheet with non-stick cooking spray.
Cut chicken into 1" cubes.
In a bowl beat the eggs with the water and add the chicken.
In another bowl, combine the parsley, thyme, red pepper, bread crumbs, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.
Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F for 10 minutes, turn the pieces and cook for an additional 5 minutes. Serves 4.
2 tablespoons prepared yellow mustard 1 tablespoon Dijon mustard 2 tablespoons honey
Taste: Chicken 4/5 The only problem with the chicken is that some of the coating came off in the pan. I would try individually rolling each nugget rather than shaking in a bag. The honey mustard sauce was divine and I would recommend even putting it on a chicken sandwich or in a wrap.
Honey Mustard Sauce
1/2 C mayonnaise *** I used Hellman's Light Mayo for the sauce***Directions
Brit-rating: GREAT-ed it. "Nice"
Ease of preparation: 5/5 Pretty easy and took under 30 mins. I didn't chill the sauce overnight and it was fine.
Serve to guests: Only if I could find a way for the coating to not come off of it. The sauce, most definitely. The sauce reminded me of the dressing on mustard potato salad, but with a sweet tang to it.
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It's one of Godaddy's templates.
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