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Honey Dijon Chicken Nuggets

Yield 15 appetizer servings.

Ingredients

  • 1 1/2 cups no-sugar-added apricot spread
  • 1/2 cup Dijon mustard
  • 1/4 cup plus 2 tablespoons honey
  • 1 1/4 teaspoons ground red pepper
  • 3/4 teaspoon garlic powder
  • 6 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch pieces
  • 2 cups crushed pretzels
  • 1 cup water
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 tablespoons water

Nutrition Information

  • calories 171
  • caloriesfromfat 8 %
  • fat 1.5 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11.7 g
  • carbohydrate 26.8 g
  • fiber 0.0 g
  • cholesterol 26 mg
  • iron 0.0 mg
  • sodium 420 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a medium bowl; stir well. Measure 1 cup apricot mixture, and set aside.

  2. Dip chicken pieces in remaining apricot mixture; dredge in crushed pretzels. Place on 2 large baking sheets. Bake at 400° for 15 minutes or until chicken is done.

  3. Combine reserved 1 cup apricot mixture and 1 cup water in a medium saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Combine cornstarch and 2 tablespoons water; stir well. Add to hot apricot mixture. Cook, stirring constantly, until mixture is thickened. Serve sauce with chicken nuggets.

Light and Luscious