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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: 10 min. YIELD:24 servings

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 large eggs
  • 1 cup apricot preserves
  • 2 tablespoons prepared mustard

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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: 91 calories, 1g fat (0g saturated fat), 28mg cholesterol, 134mg sodium, 15g carbohydrate (6g sugars, 0g fiber), 5g protein Diabetic Exchanges: 1 starch, 1 lean meat.

Reviews for Chicken Bites with Apricot Sauce

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MY REVIEW
Nicki5
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
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
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
Reviewed Dec. 5, 2011

"Where is the recipe for the Apricot Sauce?"

MY REVIEW
Bev 1942
Reviewed Dec. 4, 2011

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

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