Eosinophilic Esophagitis Friendly Honey Mustard Chicken Nuggets
Total time40 min
Prep time20 min
Cook time20 min
4.9(12)
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Learn more →Ingredients
4 servings
For the nuggets
- 1 ½ lb boneless, skinless chicken breasts
- ½ tsp kosher salt
- ¼ tsp black pepper
For the coating
- 3 tbsp dijon mustard
- 2 tbsp honey
- 1 tbsp olive oil
- 1 cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp onion powder
For the dipping sauce
- 3 tbsp dijon mustard
- 2 tbsp honey
- 1 tbsp mayonnaise
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet and lightly coat the rack with cooking spray or a thin brush of oil.
- 2
In a small bowl, whisk together the dipping sauce ingredients — 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp mayonnaise, and 1 tsp apple cider vinegar — until smooth. Set aside.
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