Panko Crusted Chicken Bites with Apricot-Ginger Dipping Sauce

Panko Crusted Chicken Bites with Apricot-Ginger Dipping Sauce

Ingredients

  • Panko Crusted Chicken Bites with Apricot-Ginger Dipping Sauce
  • The dipping sauce can be made several days before and stored in the refrigerator.
  • Serves 12
  • 2 pounds of chicken tenders or boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • salt and freshly ground pepper
  • 3 teaspoons chopped fresh thyme leaves or 2 teaspoons dried thyme
  • pinch of cayenne pepper
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1 cup freshly finely grated Parmesan cheese
  • Nonstick cooking spray
  • 1 cup apricot jam or preserves
  • ¼ cup honey Dijon mustard
  • 1 tablespoon crystallized ginger, finely chopped, or 1 teaspoon ground ginger, or 1 teaspoon freshly grated ginger

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper (for easier clean-up) and place a wire rack on top. Spray the rack with cooking spray; set aside.

On a large cutting board, cut chicken tenders into 1-inch pieces. Lightly salt and pepper chicken pieces and set aside.

On a large piece of wax paper (for easier clean up) place flour on left hand side of paper and season very generously with salt, pepper, and 1 teaspoon thyme and mix well. Whisk eggs in another bowl until well combined and place in middle of wax paper. Place the breadcrumbs to the right of the eggs and stir in cheese, cayenne and 2 teaspoons thyme and mix well.

Place 1/3 of chicken pieces in the seasoned flour and toss to coat. Shake off any excess flour from chicken pieces and transfer to egg mixture and coat chicken well. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Lightly spray chicken with olive or vegetable oil. Bake until golden brown and chicken is cooked through, about 18 to 20 minutes.

In a mini food processor or small bowl, stir the apricot jam, mustard, and crystallized ginger together until combined.

Serve chicken with apricot mustard mixture.

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