COUNTRY CHICKEN NUGGETS

"Buttery crumb-coated chicken bites dipped in sour cream-mustard sauce."

1 cup corn flake crumbs
1 1/2 tsp. oregano leaves
1 1/2 tsp. thyme leaves
2 whole boneless chicken breasts, skinned, cut into 1-inch pieces
1/2 cup butter or margarine, melted
FOR THE SOUR CREAM MUSTARD SAUCE:
1 (8-oz.) carton dairy sour cream (1 cup)
2 tbsp. country-style Dijon mustard

Heat oven to 425 degrees F.

In small bowl stir together corn flake crumbs, oregano and thyme.

Dip chicken pieces in melted butter, then coat crumb mixture. Place chicken 1/2-inch apart on 15x10x1-inch jelly roll pan.

Bake for 10-15 or until fork tender and crisp. Meanwhile, in a small bowl stir together all sauce ingredients.

In a 1-quart casserole place chicken pieces. Cover; microwave on HIGH, stirring twice, until fork tender (3 to4 minutes). In small bowl stir together corn flake crumbs, oregano and thyme. In small bowl melt butter on HIGH (70 to 80 seconds). Dip half of chicken pieces in melted butter, then coat with crumb mixture. On 9-inch serving plate place chicken pieces 1/2-inch apart around outside edge. Cover with paper towel; microwave on HIGH, turning plate 1/4 turn after 1 minute of time, until heated through (1 1/2 to 2 minutes). Repeat with remaining chicken pieces.

Makes 30-40 nuggets
Source: Land O Lakes - Treasury of Country Recipes by Robin Krause and Barbara Strand