Chicken Bites with Apricot Sauce
“Satisfying a hungry crowd is simple with these oven-baked morsels. The bite-sized chicken pieces are served with an incredibly easy sauce that combines apricot preserves and mustard.” — Michelle Krzmarzick, Redondo Beach, California
| Servings | Prep Time | Cook Time |
| 2dozen (1 cup sauce) | 25minutes | 15minutes |
| Servings | Prep Time |
| 2dozen (1 cup sauce) | 25minutes |
| Cook Time |
| 15minutes |
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup buttermilk divided
- 2 large eggs
- 2 cups crushed cornflakes
- 1/2 tsp onion powder
- 1/2 tsp garlic salt
- 1/4 tsp salt
- 1/4 tsp dried oregano
- 1/8 tsp pepper
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- 1 cup apricot preserves
- 2 tbsp prepared mustard
Portions: dozen (1 cup sauce)
Units:
|
Ingredients
Portions: dozen (1 cup sauce)
Units:
|
Instructions
- Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan.
- Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.
Recipe Notes
Nutrition Facts
1 piece with 2 teaspoons sauce: 102 calories, 1g fat (0 saturated fat), 26mg cholesterol, 163mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 6g protein.
