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Main dishes

Crispy Chicken Nuggets with Honey-Mustard Dip

Crispy Chicken Nuggets with Honey-Mustard Dip recipe
Recipe and Photo by: Better Homes and Gardens
Chicken breasts are baked, not fried, in this crispy chicken nugget recipe.
20 min
30 min
4 servings

What You Need

cup  low-fat mayonnaise dressing or salad dressing
teaspoons  Dijon-style mustard
 tablespoon honey
 pound boneless skinless chicken breasts
cup  all-purpose flour
 teaspoon dried parsley flakes
 teaspoon poultry seasoning
 teaspoon salt
Dash  black pepper
 beaten egg
tablespoons  milk
 whole wheat or regular rich round crackers, finely crushed (1 1/4 cups)

Make It

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.

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