Tis the Season, and this one is a fun one to do with kids - of ALL ages!!! Editor's note: to any and all new readers, and thank you! - an asterisk* denotes changes I would make or suggestions.....................
(serves 4- 6-8 nuggets, and 3 T. sauce each)
Cooking spray (I use coconut oil cooking spray*)
1 lb. chicken tenders, cut into 2" pieces
1 t. poultry seasoning
1/4 t. coarse* kosher* salt
1/4 t. freshly* ground black pepper (white peppercorns contain Gluten*)
2 T. white whole-wheat flour (to make these GF, use potato* or rice flour*)
3 cups pretzels
2 large eggs
1&1/3 cups cranberries, fresh or frozen
12/3 cup freshly* squeezed* orange juice
1/4 cup honey (oiling the measuring cup makes getting the honey out easier*)
1 T. Dijon or whole-grain mustard
Preheat the oven (or toaster oven*) to 400. Place a rack on a rimmed baking sheet. Coat with cooking spray. Toss chicken in a bowl with poultry seasoning, S&P. Sprinkle flour over the chicken and toss again.
Place pretzels in a large sealable bag. Crush with the bottom of a metal or plastic measuring cup or meat mallet until coarsely crushed. Pour into a shallow dish. Beat eggs in another shallow dish. Shake any excess flour of the chicken, dip in the eggs, letting excess drip off, then roll in the pretzels. Transfer to the prepared rack. Coat the chicken with cooking spray. Bake, turning once halfway, until an instant-read thermometer registers 165, about 20 min. Meanwhile, combine cranberries, orange juice, and honey in a small saucepan. Bring to a boil over high heat. Reduce the heat to a lively simmer and cook, stirring occasionally, until the sauce thickens slightly, about 10 min. Let cool for 5 min., then puree in a mini food processor until mostly smooth. Mix in mustard. Serve with the nuggets, and plenty of napkins*!
"Celebrate the gift of Jesus!"
Happy Friday, Friends, and don't forget to have some FUN today!!
Love,
Chef Deb (Machete Milletti)
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