CHICKEN BITES WITH APRICOT SAUCE

CHICKEN BITES WITH APRICOT SAUCE image

Yield 2 doz.

Number Of Ingredients 12

1 cup buttermilk, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3/4 cup all-purpose flour
1 cup crushed cornflakes
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 eggs
1 cup apricot preserves
2 tablespoons prepared mustard

Steps:

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 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. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until juices run clear. In a small bowl, combine apricot preserves and mustard. Serve with chicken. Yield: 2 dozen (1 cup sauce).