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Chicken Bites with Apricot Sauce Recipe

Chicken Bites with Apricot Sauce Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:24 servings

Ingredients

  • 1/2 cup buttermilk, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 2 cups 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
  • 1 cup apricot preserves
  • 2 tablespoons prepared mustard

Directions

  • 1. Preheat oven to 350°. Pour 1/4 cup buttermilk into a shallow bowl; add chicken. Turn to coat. Place flour in a resealable plastic bag. In another shallow bowl, whisk eggs and remaining buttermilk. In a third bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper.
  • 2. Add chicken to flour and shake to coat. Dip floured chicken into egg mixture, then into cornflake mixture, turning to coat. Arrange chicken in a greased 15x10x1-in. baking pan.
  • 3. Bake until juices run clear, 15-18 minutes. 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: 102 calories, 1g fat (0 saturated fat), 26mg cholesterol, 163mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Reviews for Chicken Bites with Apricot Sauce

Sort By :
MY REVIEW
Nicki5 162890
Reviewed Dec. 15, 2012

"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!"

MY REVIEW
NatLizAn 94608
Reviewed Jan. 15, 2012

"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."

MY REVIEW
Bayguy 148419
Reviewed Dec. 5, 2011

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

MY REVIEW
SunshineJen 75773
Reviewed Dec. 5, 2011

"Where is the recipe for the Apricot Sauce?"

MY REVIEW
Bev 1942 162693
Reviewed Dec. 4, 2011

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

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