Chicken Nuggets with Honey Mustard Dipping Sauce

Serving Size: 12

Prep time: 15 minutes

Amount Ingredient
2 c crushed sour-cream-and-onion-flavored potato chips
1 ea egg, large
2 tablespoons whole milk
6 eac chicken breast fillets, boneless, skinless and cut into 1 1/2 cubes
1/3 c butter, melted

Honey Mustard Sauce
3/4 c mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice (about 1/2 lemon)
to taste horseradish
2 tablespoons orange juice (more or less as needed)

Amount	Ingredient
2 c	crushed sour-cream-and-onion-flavored potato chips
1 ea	egg, large
2 tablespoons	whole milk
6 eac	chicken breast fillets, boneless, skinless and cut into 1 1/2 cubes
1/3 c	butter, melted
Honey Mustard Sauce
3/4 c	mayonnaise
3 tablespoons	honey
2 tablespoons	yellow mustard
1 tablespoon	lemon juice (about 1/2 lemon)
to taste	horseradish
2 tablespoons	orange juice (more or less as needed)

Make honey mustard sauce first as it requires chilling.
Combine all sauce ingredients except orange juice. <>LI>Stir well to combine. Thin to dipping consistency with orange juice. Cover and chill for 2-3 hours.
Preheat the oven to 350°F.
Spread the crushed potato chips into a shallow dish.
Beat together the egg and milk in another shallow dish.
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.

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