Chicken Bites with Apricot Sauce |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Satisfying a hungry crowd is easy with these oven-baked morsels. The bite-size, coated chicken pieces are served with a can't-miss sauce that combines apricot preserves and mustard. Ingredients:
1 cup buttermilk, divided |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
3/4 cup king arthur unbleached all-purpose flour |
1 cup crushed cornflakes |
1/2 teaspoon onion powder |
1/2 teaspoon garlic salt |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/8 teaspoon pepper |
2 eggland's best® eggs |
1 cup apricot preserves |
2 tablespoons prepared mustard |
Directions:
1. Pour 1/2 cup buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Place flour in another resealable plastic bag. In a third bag, combine the cornflakes, onion powder, garlic salt, salt, oregano and pepper. In a shallow bowl, whisk eggs and remaining buttermilk.
2. Drain chicken; add to flour and shake to coat. Coat with egg mixture, then add to cornflake mixture and shake to coat. Arrange chicken in a greased 15-in. x 10-in. x 1-in. baking pan.
3. Bake at 350° for 10-15 minutes or until juices run clear. In a small bowl, combine apricot preserves and mustard. Serve with chicken. Yield: 2 dozen (1 cup sauce).
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