- 1 egg
- 2 1/2 cups crisped rice cereal, crushed
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 20 pieces
- 1/4 cup EVOO
- 2 tablespoons butter
- 1/2 cup apricot preserves
In medium bowl, beat egg with salt and pepper. Place cereal in second bowl. Coat chicken pieces in egg, then dredge in cereal. Heat oil and butter in skillet over medium; add chicken and cook, turning occasionally, until golden, about 7 minutes. In microwave, heat preserves with 2 tbsp. water to warm; stir. Serve nuggets with sauce.