Today I’m sharing with you What’s for Dinner on a typical weeknight in my home. On the menu is homemade, baked Chicken Nuggets with a coconut crust and an apricot dijon dipping sauce. On the side I prep some root vegetable fries and steamed broccoli. Easy, healthy, kid approved!
2 boneless, skinless chicken breasts
1 c. breadcrumbs (seasoned or not–Panko works well here!)
1/2 c. finely shredded unsweetened coconut (substitute grated parmesan cheese if desired)
1 Tbsp. water
salt & pepper
Apricot Dipping Sauce
(Stir together the following ingredients until totally combined)
2 Tbsp. Dijon mustard
2 Tbsp. apricot jam
Preheat oven to 400*. Cut the chicken breasts into 1 inch/bite-sized pieces. In a shallow bowl, whisk together the 2 eggs with 1 Tbsp. of water. In another shallow bowl or pie plate, add the bread crumbs, coconut, and a pinch of salt and pepper. Stir to combine. Line a baking sheet with foil and spray with baking spray to prevent sticking. Dip each chicken piece into the eggs then coat completely with the breadcrumb mixture. Place on the baking tray (use 2 trays if needed so the pieces of chicken have space around them to cook). Spray the tops of the nuggets evenly and thoroughly with baking spray. Bake at 400* for about 20-25 minutes, flipping the nuggets halfway through. (Chicken is cooked through when the internal temperature reaches 165*.)
Serve the nuggets with the dipping sauce on the side. ENJOY!
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