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24 servings, 1 chicken finger each
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Cut raw boneless chicken breasts into pieces when they are partially frozen to make them easier to cut and to prevent knife from slipping.
Mix 1 cup apricot preserves and 2 Tbsp. GREY POUPON Dijon Mustard until well blended. Garnish with red pepper strips.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Great! But my husband and I like spice. I used boneless & skinless thighs and added 2 T of hot sauce to the egg and then added about a tsp of cayenne pepper to the flour and coconut. No butter, but if I was using white meat (which has less fat), I might try drizzling with coconut oil. We loved it.
Good, but it needs tweaking.
Been making this for awhile now, but i make a pina colada dip to go with it. I have made it with bonless chicken breast. Company always impressed.