Panko-Crusted Chicken Bites with Apricot-Mustard Sauce

By [e-mail]

Ingredients

• Nonstick cooking spray
• 1/2 cup(s) all-purpose flour
• Coarse salt and freshly ground pepper
• 2 large eggs
• 1 1/2 cup(s) panko breadcrumbs
• 2 tablespoon(s) extra-virgin olive oil
• 1/2 cup(s) freshly grated Parmesan cheese
• pinch(s) cayenne pepper
• 4 large (about 2 pounds) boneless, skinless chicken breast halves, cut into 1-inch cubes
• 1 cup(s) apricot jam or preserves
• 1/4 cup(s) Dijon mustard
• 1 teaspoon(s) chopped fresh thyme leaves

Preparation

Step 1

1.Preheat oven to 375 degrees. Line a baking sheet with parchment paper and fit with a wire rack. Spray with cooking spray; set aside.
2.Place flour in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well.
3.Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes.
4.In a small bowl, stir the apricot jam, mustard, and thyme together until combined. Allow chicken to cool 10 minutes before serving with apricot mustard mixture.