Recipe: Chicken Nuggets with Pineapple-Orange Dipping Sauce

Chicken Nuggets with Pineapple-Orange Dipping Sauce
alt.food.asian/Nancy Aery/2001

Dipping Sauce:
1 can (8-ounce) crushed pineapple in juice
1 tablespoon cornstarch
1/4 cup pineapple orange juice
1/4 cup barbecue sauce

Chicken Nuggets:
1 egg
2 tablespoons milk
3 1/2 cups cornflakes, crushed
1 pound boneless skinless chicken breasts, cut in nugget-size

Prepare dipping sauce:
Pour undrained pineapple into the blender. Secure lid and process until it's a thick puree. Pour pineapple into the saucepan and add cornstarch; blend. Add pineapple orange juice and barbecue sauce; blend. Bring to a boil, then reduce heat and simmer, stirring until sauce thickens, about 3 minutes. Remove from heat and set aside.

Preheat oven to 400 F.

Prepare chicken nuggets:
Whisk the egg and milk together in a small mixing bowl. Place cornflakes in a plastic bag.

Dip chicken pieces in egg mixture, then shake with cornflakes to coat. Put coated chicken on a baking sheet.

Carefully place baking pan in oven and bake for 15 minutes. Carefully remove the baking pan from the oven. Serve nuggets with warm pineapple-orange dipping sauce.