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Chicken Bites with Apricot Sauce Recipe

Chicken Bites with Apricot Sauce Recipe photo by Taste of Home

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Satisfying a hungry crowd is easy with these oven-baked morsels. The bite-size, coated chicken pieces are served with a can't-miss sauce that combines apricot preserves and mustard. —Michelle Krzmarczick, Redondo Beach, California

This recipe is:

Diabetic Friendly

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Chicken Bites with Apricot Sauce Recipe

Prep: 25 min. Bake: 10 min.

Yield: 24 Servings

25 10 35

Ingredients

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

Directions

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).

Nutritional Facts 1 appetizer with 2 teaspoons sauce equals 91 calories, 1 g fat (trace saturated fat), 28 mg cholesterol, 134 mg sodium, 15 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 lean meat, 1 starch.

Originally published as Chicken Bites with Apricot Sauce in Country Woman Christmas Annual 2008, p111

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Chicken Bites with Apricot Sauce

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Reviewed on Dec. 15, 2012 by Nicki5

The Chicken turned out alright, but we thought the sauce was terrible. Found out not a huge fan of apricot preserves. Oh well, many more recipes to try!

Reviewed on Jan. 15, 2012 by NatLizAn

I made these as tenders instead of bites. Took a lot more cornflakes than the recipe asked for and a lot less egg and milk. But they turned out quite tasty and crunchy. Keeper.

Reviewed on Dec. 05, 2011 by Bayguy

Great Recipe .... but I substituted Chinese Mustard for the prepared mustard . Tastes great with the Apricot Preserves and gives the recipe a little Kick !

Reviewed on Dec. 05, 2011 by SunshineJen

Where is the recipe for the Apricot Sauce?

Reviewed on Dec. 04, 2011 by btaylor123

These are easy and delicious. They work well using panko bread crumbs, too. I sometimes switch up the sauce by omitting the mustard and mixing the preserves with salsa for a little kick.

Reviewed on Dec. 04, 2011 by Bev 1942

You can also use hamburger instead of chicken or ground turkey...good that way too...