Chicken Nuggets with Orange Dipping Sauce

Panko Chicken Nuggets with Orange Dipping Sauce | Asian Cucumber Salad

Prep time: 25 minutes Cook time: 20 minutes

per serving: 515 calories; 40 grams protein; 16 grams total fat; 2 grams fiber; 5 grams saturated fat; 53 grams carbohydrates; 185 mgs cholesterol; 531 mgs sodium; 13 WW points plus

Kid Friendly $12 Dinners

Chicken Nuggets with Orange Dipping Sauce

Ingredients

cooking spray

1/2 cup all purpose flour

coarse salt and freshly ground pepper, to taste

2 large eggs

1.5 cups panko bread crumbs

2 tablespoons olive oil

1/2 cup shredded Parmesan cheese

1 pinch cayenne pepper

4 boneless, skinless chicken breasts cut into 2-inch strips

1/2 cup orange marmalade

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

2 tablespoons water

Instructions

Preheat oven to 375 degrees.
[1] Line a baking sheet with parchment paper and fit with a wire rack. Spray with cooking spray; set aside.
[2] Place flour in a large bowl and season generously with salt and pepper. Whisk eggs in another large bowl with water until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well.
[3] Place chicken pieces in the seasoned flour and toss to coat. Working in batches, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine.
[4] Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes.
[5] In a small bowl, stir the marmalade, vinegar and mustard together until combined. Allow chicken to cool 10 minutes before serving with orange dipping sauce.

Asian Cucumbers

Ingredients

3/4 cups seasoned rice vinegar

1/4 cup water

1 tablespoon sugar

1 tablespoon garlic, minced

1 tablespoon soy sauce (low sodium)

1 teaspoon toasted sesame oil (can sub reg sesame oil)

1/2 teaspoon black pepper

2 cucumbers peeled and sliced

2 tablespoons sesame seeds toasted

Instructions


[1] Stir together vinegar, water, sugar, garlic, soy sauce, sesame oil, and pepper in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour.
[2] Meanwhile, toast the sesame seeds in a shallow skillet over medium heat for 2-3 minutes.
[3] Add sesame seeds, and toss; serve immediately.