|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 3 | servings | boneless skinless chicken breasts, 1 - 8oz breasts | 1/3 | cup | buttermilk, low-fat | 1 1/2 | cup | breadcrumbs, Panko | 1/4 | teaspoon | salt, kosher | 2 | tablespoon | water | 1 | large | eggs | 1/4 | cup | mayonnaise (Canola mayo) | 1/4 | cup (8 fl oz) | Fat Free Greek plain yogurt | 1 | tablespoon | honey | 1 | tablespoon | yellow mustard | 1 | teaspoon | Dijon mustard |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Cut chicken into 1-inch pieces. | | 2 | Combine chicken and buttermilk in a large zip-top plastic bag. Marinate in refrigerator 1 hour, turning occasionally. | | 3 | Place panko in a large skillet; cook over medium heat 3 minutes or until toasted, stirring frequently. | | 4 | Preheat oven to 400°. | | 5 | Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon kosher salt. Place panko in a zip-top plastic bag. Combine 2 tablespoons 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 procedure with remaining egg mixture, panko, and chicken. Bake chicken at 400° for 12 minutes or until done. | | 6 | To prepare sauce, combine mayonnaise and remaining ingredients in a medium bowl; stir to combine. Serve with chicken nuggets. |
|
