Crispy Chicken Nuggets with Honey-Mustard Dip

Source: Better Homes and Gardens



Ingredients
1/2 cup low-fat mayonnaise dressing or salad dressing
4 teaspoons Dijon-style mustard
1 tablespoon honey
1 pound skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon poultry seasoning
1/8 teaspoon salt
Dash black pepper
1 beaten egg
2 tablespoons milk
30 whole wheat or regular rich round crackers, finely crushed (1 1/4 cups)

Directions
1. For honey-mustard dip, in a small bowl, stir together mayonnaise dressing, mustard, and honey. Cover and chill until serving time.
2. Cut chicken into 1-1/2-inch pieces. In a plastic bag combine flour, parsley flakes, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
3. In a bowl stir together egg and milk. Place crushed crackers in another bowl. Dip coated chicken pieces, a few at a time, into the egg mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet. Bake in a 425 degree F oven for 10 to 12 minutes until chicken is no longer pink.
4. Serve with cold or warm honey-mustard dip. To warm dip, cover with waxed paper and microwave on 100-percent power (high) for 30 seconds or until heated through. (Or, transfer dip to a small saucepan; heat and stir over low heat.) Makes 4 servings.

__________________

Advice for the day: If you have a lot of tension and you get a headache, do what it says on the aspirin bottle: "Take two aspirin" and "Keep away from children."
--Author Unknown