Chicken Nuggets & Apricot Sauce

Blogging another recipe so I can find it when I want to make it again. The intent was to make enough for dinner AND to freeze the leftovers for lunches, but they were so popular that very few actually made it to the freezer.

Chicken Nuggets

* 1 lb boneless skinless chicken breast
* 3 tablespoons olive oil
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 1 1/2 teaspoons dried thyme
* 1/2 teaspoon salt
* 1 teaspoon paprika
* 1/4 teaspoon white pepper
* 1/4 teaspoon black pepper
* 1 cup panko breadcrumbs

2TBS olive oil and 2TBS EVOO for frying (you could probably bake them if you want to be healthy).

Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.

Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.

Allow chicken to marinate in this for at least 20 minutes.

Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.

Heat oil and butter in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.

Drain fingers on paper toweling.



Apricot Dipping Sauce

* 2⁄3 cup apricot preserves
* 2 tablespoons soy sauce
* 2 teaspoons ketchup
* 6 slices unpeeled fresh ginger
* 1/2 a lemon, juiced (about 2 tablespoons)

Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.