... with Honey Mustard Dipping Sauce!!!
My husband is the best. This is his specialty. When I got home from work, he had everything all set up and ready for me to take pictures. While he cut up the chicken and got it all prepared, I made the Honey Mustard Sauce for the first time. I learned a lesson and I'll share that with you when we get to that part of the recipe.
2 cups crushed sour-cream-and-onion-flavored potato chips
2 tablespoons milk
6 chicken breast fillets, cut into 1 1/2-inch cubes
1/3 cup butter, melted
Honey mustard, recipe follows
Preheat the oven to 350 degrees
Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15-18 minutes or until golden brown. Half way through rotate the chicken. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
horseradish, to taste (we don't use)
2 tablespoons orange juice (more or less as needed)
Combine all ingredients EXCEPT orange juice; stir well. (I screwed this up... use the orange juice for tiny bit of flavoring after mixing. Kind of like your secret ingredient) Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours. (we usually only chill for 1 hour)
^My two favorite side dishes. Frozen Peas and Idaho Potato Flakes. When we have time we use real potatoes but most of the time we just use the flakes because it's quick and easy.
^Dinner coupled with what seems to be the traditional IBC Root-beer. :)
Another Paula Deen masterpiece