Chicken Nuggets with Honey Mustard Sauce

 

Happy Friday!! Now that I am not teaching, Friday's don't have quite the same type of feel (making it through the work week - two days off...) instead the days seem to run together and all feel the same - good, but the same. But I still get super excited for Tyler to be done with work for the week and have him home with us for two days! This weekend we are super busy, the busiest we have been since Leah has been born. Tomorrow we are helping Lauren and Neal move furniture and their stuff into their new house! Then in the evening we are going to Paul and Petrina's house to hang out with them and Trevor and Kara for a game night. On Sunday we have church and then a sunday school super bowl party in the evening. I feel bad messing up Leah's schedule so much over these next two days - hopefully she will be able to roll with it and get back on track the beginning of next week. 

I made these chicken nuggets from Cooking Light the other night. They were very easy and delicious! We really liked the honey mustard sauce with it as well. I will definitely be making these again, I think that eventually Leah will really like this meal =)

Chicken Nuggets with Honey Mustard Sauce

2 chicken breast halves, cut into 1 inch pieces
1/3 cup low-fat buttermilk
1/3 cup dill pickle juice
1 1/2 cups panko
1/4 tsp. salt
2 Tbsp. water
1 large egg, lightly beaten

Sauce:
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1 Tbsp. honey
1 Tbsp. yellow mustard
1 tsp. Dijon mustard

1. To prepare the chicken nuggets, combine first 3 ingredients in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally.

2. Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently.

3. Preheat oven to 400 degrees.

4. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 tsp. salt. Place panko in a zip-top plastic bag. Combine 2 Tbsp. water and egg in a shallow dish; dip half of chicken in egg mixture. Add chicken to bag; seal and shake to coat. Remove chicken from bag; arrange chicken in a single layer on a baking sheet. repeat procedue with remaining egg mixture, panko and chicken. Bake chicken at 400 degrees for 12 minutes or until done.

5. Serve with sauce - just combine all ingredients; stirring to combine.