cooking spray
4 chicken breasts, boneless, skinless
2 eggs , beaten
1 tbsp water
½ cup breadcrumbs
½ cup Parmesan cheese, grated
1 tbsp dried basil leaves
1 tsp dried thyme
¼ tsp salt
For Apricot Dipping Sauce:
½ cup apricot preserves
1 tbsp water
1 tbsp fresh lime juice
2 tsp light soy sauce
1 tsp Dijon mustard
¼ tsp fresh ginger, minced
Preheat oven to 400 degrees F.
Cover a baking sheet with foil and spray with cooking spray.
Trim any excess fat from chicken, and cut into 1 ½-inch pieces. In a medium bowl, beat together eggs and water.
Place chicken pieces into egg mixture, stirring to coat.
Set aside. In large zippered plastic bag, combine bread crumbs, cheese, basil, thyme and salt.
Shake to combine well.
Using a slotted spoon to drain excess egg mixture, transfer chicken pieces, a few at a time, to crumb mixture; close the bag and shake it.
Repeat until all pieces are well coated.
Discard leftover egg and coating mixture.
Place coated chicken pieces on prepared sheet.
Bake 10 minutes, turn pieces over, and bake another 10 minutes.
Nuggets are done when meat is no longer pink in the center.
Serve warm, with Apricot Dipping Sauce.
To make apricot sauce, purée all ingredients in a blender or food processor until smooth.
Makes about ½ cup.
Sugar: 14g
:
Calcium: 219mg
Calories: 469kcal
Carbohydrates: 30g
Cholesterol: 235mg
Fat: 12g
Fiber: 1g
Iron: 3mg
Potassium: 941mg
Protein: 58g
Saturated Fat: 4g
Sodium: 932mg
Vitamin A: 345IU
Vitamin C: 6mg
