Ingredients
8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon
Sauce
1 tbsp. Dijon mustard
1 1/2 tsp. honey
1 1/2 tsp. honey
preparation
Preheat oven to 475°F.Beat egg and mix with chicken bouillon.
Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and roll in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.
Bake 15 minutes.
Meanwhile, combine honey with mustard.
To serve, dip nuggets into sauce.
Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and roll in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.
Bake 15 minutes.
Meanwhile, combine honey with mustard.
To serve, dip nuggets into sauce.
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