Audrey
01-17-2008, 12:33 PM
Chicken Nuggets with Peach/Mustard Sauce
4 boneless, skinless chicken breasts
1 cup bread crumbs
3 tablespoons vegetable oil
2 eggs, beaten
1 teaspoon basil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Sauce:
1 Jar (10 oz.) Peach Preserves
3 tablespoons flavored mustard
Cut chicken into 1-inch cubes; set aside. Combine bread crumbs, basil, garlic, salt and pepper in a plastic bag. In medium bowl place beaten eggs. Drop chicken cubes in egg, a few at a time and coat in egg. Drop chicken cubes into the bread crumb mixture, one batch at a time; toss to coat. Remove and let stand on plate. Repeat with remaining chicken cubes. Heat oil over medium heat to 375*F. Brown chicken cubes on all sides until done and no longer pink inside. While chicken is browning, in small saucepan heat peach preserves and mustard until warm. To serve: Place a toothpick in each chicken cube and serve with dipping sauce.
4 boneless, skinless chicken breasts
1 cup bread crumbs
3 tablespoons vegetable oil
2 eggs, beaten
1 teaspoon basil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Sauce:
1 Jar (10 oz.) Peach Preserves
3 tablespoons flavored mustard
Cut chicken into 1-inch cubes; set aside. Combine bread crumbs, basil, garlic, salt and pepper in a plastic bag. In medium bowl place beaten eggs. Drop chicken cubes in egg, a few at a time and coat in egg. Drop chicken cubes into the bread crumb mixture, one batch at a time; toss to coat. Remove and let stand on plate. Repeat with remaining chicken cubes. Heat oil over medium heat to 375*F. Brown chicken cubes on all sides until done and no longer pink inside. While chicken is browning, in small saucepan heat peach preserves and mustard until warm. To serve: Place a toothpick in each chicken cube and serve with dipping sauce.