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Chicken Bites with Apricot Sauce

 Chicken Bites with Apricot Sauce
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
24 ServingsPrep: 25 min. Bake: 10 min.


  • 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 Eggland's Best® Eggs
  • 1 cup apricot preserves
  • 2 tablespoons prepared mustard


  • 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

2 of 2

Chicken Bites with Apricot Sauce (continued)

Directions (continued)

  • 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.