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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 Krzmarzick, 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

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MY REVIEW
Nicki5 User ID: 6270568 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 User ID: 5634016 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 User ID: 2203682 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 User ID: 2590392 75773
Reviewed Dec. 5, 2011

"Where is the recipe for the Apricot Sauce?"

MY REVIEW
Bev 1942 User ID: 5791789 162693
Reviewed Dec. 4, 2011

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

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