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Honey Dijon Chicken Nuggets

Honey Dijon Chicken Nuggets

Oxmoor House JANUARY 1994

  • 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

Preparation

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

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.

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.

Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 8%
  • Fat: 1.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 11.7g
  • Carbohydrate: 26.8g
  • Fiber: 0.0g
  • Cholesterol: 26mg
  • Iron: 0.0mg
  • Sodium: 420mg
  • Calcium: 0.0mg
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Honey Dijon Chicken Nuggets recipe

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