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Chicken Bites with Apricot Sauce

Total Time

Prep: 25 min. Bake: 15 min.

Makes

2 dozen (1 cup sauce)

Satisfying a hungry crowd is simple with these oven-baked morsels. The bite-sized chicken pieces are served with an incredibly easy sauce that combines apricot preserves and mustard. —Michelle Krzmarzick, Redondo Beach, California
Chicken Bites with Apricot Sauce Recipe photo by Taste of Home

Ingredients

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

Directions

  1. Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan.
  2. Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.

Nutrition Facts

1 piece with 2 teaspoons sauce: 102 calories, 1g fat (0 saturated fat), 26mg cholesterol, 163mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 6g protein.

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