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
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup buttermilk, divided
- 2 large eggs
- 2 cups 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
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 cup apricot preserves
- 2 tablespoons prepared mustard
Directions
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1Preheat 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.
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2Bake until no longer pink, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.
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