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Chicken Bites with Apricot Sauce

Satisfying a hungry crowd is simple with these oven-baked morsels. The bite-sized chicken pieces are served with an incredibly easy sauce that combines apricot preserves and mustard. —Michelle Krzmarzick, Redondo Beach, California
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    2 dozen (1 cup sauce)


  • 3/4 cup all-purpose flour
  • 1/2 cup buttermilk, divided
  • 2 large eggs
  • 2 cups crushed cornflakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 cup apricot preserves
  • 2 tablespoons prepared mustard


  • Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan.
  • Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.
Nutrition Facts
1 piece with 2 teaspoons sauce: 102 calories, 1g fat (0 saturated fat), 26mg cholesterol, 163mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 6g protein.

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