Ingredients

• 1 tablespoon yellow mustard
• 1/2 cup mayonnaise
• 1/3 cup honey
• 2 teaspoons Worcestershire sauce
• 1 large egg
• 2 tablespoons 1% low-fat milk
• 3 cups cornflakes
• 1 pound boneless chicken breast

Preparation

1. Stir mustard, mayonnaise, honey and Worcestershire sauce together in a small bowl. Refrigerate sauce to chill until nuggets are cooked, then serve as a dipping sauce.
2. Preheat oven to 400° F.
3. Cut chicken breast into 36 bite-sized pieces.
4. Crush cornflakes and pour crumbs into a large zip-lock bag.
5. Combine beaten egg and milk in a small bowl. Dip chicken pieces in egg mixture then shake in zip-lock bag to coat with cornflake crumbs.
6. Bake nuggets on a baking sheet sprayed with nonstick cooking spray for 15 minutes or until done.

Helpful hints

• Serve nuggets on a tray with decorated toothpicks for a festive look.
• Try a variety of dipping sauces, such as: barbeque sauce, curry sauce, fruit spreads or low-sodium salad dressing.
• Three pieces is an appetizer portion. For a meal, increase portion to 6 to 9 nuggets.
• Use low-sodium cornflakes if available to reduce sodium to 116 mg for 3 pieces.