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I like this recipe because the chicken nuggets are baked, not fried. You can prepare these nuggets in advance, then toss in sauce and finish cooking right before serving.
3 pounds chicken cutlets, cubed
3/4 cup Glicks Flour
4 eggs, beaten
3 cups Gefen Panko Crumbs
cooking spray
1/2 cup apricot jam, such as Tuscanini Apricot Fruit Spread
1/2 cup Glicks Ketchup
1/2 cup Haddar Brown Sugar
Preheat oven to 425 degrees Fahrenheit.
Place chicken and flour into a Ziploc bag and toss to coat. Dip into eggs, then coat in crumbs.
Place on baking sheet and spray with cooking oil. Cook for 12 to 13 minutes.
Mix apricot jam, ketchup, and brown sugar in a small saucepan over a low flame until heated through. Pour sauce over chicken nuggets and cook for an additional five minutes. Serve immediately.
Photography by Chay Berger. Styling by Faigy Cohen.
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