Crispy Chicken Nuggets w Honey-Mustard
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
1/2 cup reduced-calorie or regular mayonnaise or salad dressing
4 teaspoons Dijon-style mustard
1 tablespoon honey
1 pound skinless, boneless chicken thighs or breasts
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon poultry seasoning
1 slightly beaten egg
2 tablespoons milk
30 whole wheat or regular rich round crackers, finely crushed (1-1/4 cups)
1/8 teaspoon salt
Dash pepper
Recipe
1. Stir together mayonnaise or salad dressing, mustard, and honey in a small bowl. Set aside to serve the dip warm or cold.
2. Cut chicken into 1-1/2-inch pieces. Combine flour, parsley, poultry seasoning, salt, and pepper in a plastic bag. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
3. Combine beaten egg and milk in a bowl. Place crushed crackers in another bowl. Dip flour-coated chicken pieces, one-fourth at a time, into the egg-and-milk 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. To serve the dip warm, cover with waxed paper and cook in a microwave oven on 100 percent power (high) for 30 seconds or until heated through. (Or, place dip in a saucepan, heat and stir over low heat, and spoon into a serving bowl.) Makes 8 servings.
Chipotle Catsup: Combine 6 medium cored and quartered tomatoes, 1/4 cup chopped onion, and 1 dried chipotle chili pepper, crumbled, in saucepan. Bring to boiling; stir often. Reduce heat, cover, and simmer 15 minutes. Press through food mill or sieve; discard the seeds and skins. Return mixture to saucepan; stir in 1/4 cup sugar, 1/4 cup vinegar, 1/2 teaspoon dried marjoram, crushed, and 1/2 teaspoon salt. Simmer, uncovered, about 15 minutes, stirring often. Makes about 1 cup.
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