Instead of fried chicken…
Baked Chicken Nuggets with Apricot Dipping Sauce
4 Chicken Breasts, skinless and boneless
2 Eggs, beaten
1 tbsp Water
1/2 cup Breadcrumbs
1/2 cup Grated Parmesan Cheese
1 tbsp Dried Basil Leaves
1 tsp Dried Thyme
1/4 tsp Salt
APRICOT DIPPING SAUCE
1/2 cup Apricot Preserves
1 tbsp Water
1 tbsp Fresh Lime Juice
2 tsp Light Soy Sauce
1 tsp Dijon Mustard
1/4 tsp Minced Fresh Ginger
Preheat oven to 400°F / 200°C.
Cover a baking sheet with foil and spray with cooking spray.
Trim any excess fat from chicken, and cut into 1 1/2" / 4 cm pieces. In a medium bowl, beat together eggs and water. Place chicken pieces into egg mixture, stirring to coat. Set aside.
In a large zippered plastic bag, combine bread crumbs, cheese, basil, thyme and salt. Shake well to combine.
Using a slotted spoon to drain excess egg mixture, transfer chicken pieces, a few at a time, to crumb mixture, close the bag and shake it. Repeat until all pieces are well-coated. Discard leftover egg and coating mixture.
Place coated chicken pieces on prepared baking sheet. Bake 10 minutes, turn pieces over, and bake another 10 minutes. Nuggets are done when meat is no longer pink in the center. Serve warm, with this dipping sauce or your favourite.
Purée all dipping sauce ingredients in a blender or food processor until smooth. Makes about 1/2 cup / 125 ml.