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Tuesday, August 25, 2009

Oven Fried Honey Chicken Nuggets

I am a terrible blogger. I get on kicks with updating my blog, and then...crickets. I wish I had a good excuse but I really don't. I started classes again yesterday, but that doesn't account for my major lack of posts (i.e. none at all) last week. Life is going to be pretty hectic until the beginning of December, but I am hoping to at least make some quick week-night meals and keep my blog going at the same time.

Anyways, here is a recipe for you. These chicken nuggets are perfectly sweet and go well with a saltier side dish. I served them with some homemade macaroni & cheese. Sometimes I don't tell Jon what is in some of the food I make because I know he will turn his nose up at it. Instead, I ask him if he liked the food after he eats it. Most of the time his answer is yes and then I reveal the "secret ingredient he hates" that is in it. In the case of the chicken nuggets the ingredient is balsamic vinegar. If you hate this vinegar, please don't be put off by it in this meal! It is perfectly complemented with the honey and breading. Try it...tonight. Or tomorrow. :)

Oven-fried Honey Chicken Nuggets
Source: Macaroni and Cheesecake, who got it from Sweet Tea in Texas

1/2 cup honey
2 tablespoons balsamic vinegar
1 1/2 cups dried bread crumbs
Olive oil cooking spray
2 boneless, skinless chicken breasts

Preheat oven to 375°F. Line a baking sheet with foil. Spray foil-lined baking pan large enough to hold all chicken pieces in one layer.

In shallow bowl, whisk together honey and vinegar. Set aside.

Place bread crumbs in a small saute pan and toast lightly over low heat for about 3-4 minutes until lightly golden brown. Pour bread crumbs a little at a time into separated bowl.

Roll chicken pieces in honey mixture, then in bread crumbs; place in pan. Bake for 30 minutes, or until cooked thoroughly.

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  1. These look good! It's nice to have a simple, comforting meal when life gets busy :)

  2. The coating looks great! This definitely beats frying!