CRISPY CHICKEN NUGGETS
Servings: 8

FOR THE HONEY-DIJON DIP:
1/2 cup reduced-calorie or regular mayonnaise or salad dressing
4 teaspoons Dijon-style mustard
1 tablespoon honey
FOR THE CHICKEN:
1 pound skinless, boneless chicken thighs or breasts
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1/2 teaspoon poultry seasoning
1 slightly beaten egg
2 tablespoons milk
30 whole wheat or regular rich round crackers, finely crushed (1-1/4 cups)
1/8 teaspoon salt
Dash pepper
Chipotle Catsup (recipe follows)
Blue Cheese Sacue (recipe follows)

TO MAKE THE HONEY-DIJON DIP:
Stir together mayonnaise or salad dressing, mustard, and honey in a small bowl. Set aside to serve the dip warm or cold.

TO PREPARE THE CHICKEN:
Preheat oven to 425 degrees F.

Cut chicken into 1 1/2-inch pieces. Combine flour, parsley, poultry seasoning, salt and pepper in a plastic bag. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.

Combine beaten egg and milk in a bowl. Place crushed crackers in another bowl.

Dip flour-coated chicken pieces, one-fourth at a time, into the egg-and-milk mixture. Roll the pieces in crackers. Place in a single layer on a large ungreased baking sheet.

Bake in a 425-degree F oven for 10 to 12 minutes until chicken is no longer pink.

TO SERVE THE DIP WARM:
Cover with waxed paper and cook in a microwave oven on 100 percent power (high) for 30 seconds or until heated through. (Or, place dip in a saucepan, heat and stir over low heat, and spoon into a serving bowl.)

MAKE-AHEAD TIP:
Prepare the coating mixtures; cover and set aside. Cut up chicken; cover and chill up to 12 hours. Assemble and bake before serving.

CHIPOTLE CATSUP:
6 medium cored and quartered tomatoes
1/4 cup chopped onion
1 dried chipotle chili pepper, crumbled
1/4 cup sugar
1/4 cup vinegar
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon salt

Combine tomatoes, 1 onion, and dried chipotle in a saucepan. Bring to boiling; stir often. Reduce heat, cover, and simmer 15 minutes. Press through food mill or sieve; discard the seeds and skins. Return mixture to saucepan; stir in sugar, vinegar, dried marjoram, and salt. Simmer, uncovered, about 15 minutes, stirring often. Makes about 1 cup

BLUE CHEESE SAUCE:
1/2 cup plain yogurt or dairy sour cream
1 (3 ounce) package cream cheese, softened
1/3 cup crumbled blue cheese
1 to 2 tablespoons milk, if needed

Stir together yogurt or sour cream, and cream cheese in a small mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes or until fluffy. Stir in blue cheese. Cover and chill in the refrigerator until serving time. To serve, if necessary, stir in milk to thin sauce to dipping consistency. Makes about 1 cup

Source: Better Homes and Gardens