Chicken Bites with Apricot Sauce
These quick bites are a great appetizer or dish for a bigger meal!
Make This Recipe
- 1 cup buttermilk
- 1 pound skinless boneless chicken breast, cut into 1 inch cubes
- 3/4 cup all-purpose flour
- 1 cup cornflake crumbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- 2 Eggland's Best Eggs (large)
- 1 cup apricot preserves
- 2 tablespoons mustard
Pour 1/2 cup buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Place flour in another resealable plastic bag. In a third bag, combine the cornflakes, onion powder, garlic salt, salt, oregano, and pepper. In a shallow bowl, whisk Eggland's Best eggs and remaining buttermilk.
Drain chicken; add to flour and shake to coat. Coat with egg mixture, then add to cornflake mixture and shake to coat. Arrange chicken in a greased 15-in. x 10-in. baking pan.
Bake at 350º for 10-15 minutes or until juices run clear. In a small bowl, combine apricot preserves and mustard. Serve with chicken.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Appetizer|