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Chicken Nuggets with Trio of Sauces

Makes: 4  servings Prep 15 mins Bake 375°F 20 mins

Ingredients

  • 36 Ritz crackers
  • 1 large egg
  • 2 tablespoons  water
  • 2 tablespoons  vegetable oil
  • 1 pound  boneless, skinless, chicken breast, cut into 1-1/2-inch pieces
  • 2/3 cup  prepared salsa, drained
  • 1/4 cup  light mayonnaise dressing
  • 1/3 cup  honey
  • 2 tablespoons  Dijon mustard
  • 2 tablespoons  light mayonnaise dressing
  • 1 can (8 oz.) crushed pineapple in juice, drained
  • 1/3 cup  corn syrup
  • 2 teaspoons  white vinegar
  • 1/4 teaspoon  salt
  • 1/4 cup  light sour cream

Directions

1. Heat oven to 375 degree F. Lightly coat cookie sheet with vegetable cooking spray.

2. Place crackers in food processor; pulse to fine crumbs. Transfer to bowl.

3. Whisk egg, water, and oil in another bowl. Add chicken, turning to coat. Roll in crumbs and transfer to prepared cookie sheet. Bake 20 minutes or until chicken is cooked through.

Prepare Creamy Salsa::

4. Combine salsa, the 1/4 cup mayonnaise dressing and the sour cream in bowl.

Prepare Honey Mustard::

5. Combine honey, mustard, and the 2 tablespoons mayonnaise dressing in bowl.

Prepare Pineapple Chutney::

6. Combine pineapple, corn syrup, vinegar, and salt in small saucepan. Heat to boiling and cook until very thick, 8 to 10 minutes. Cool.

7. Serve chicken with trio of sauces. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)485,
  • Fat, total(g)23,
  • chol.(mg)124,
  • sat. fat(g)2,
  • carb.(g)44,
  • pro.(g)31,
  • sodium(mg)677,
  • Percent Daily Values are based on a 2,000 calorie diet