Honey Mustard Chicken Nuggets


1/4 cup whole-wheat panko breadcrumbs
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper
2 tbsp Dijon mustard
1 tbsp honey
8 oz raw boneless skinless chicken breast, cut into 10 nuggets


1. Preheat oven to 375°F. Spray a baking sheet with nonstick spray.

2. In a wide bowl, mix breadcrumbs with seasonings.

3. In another wide bowl, thoroughly mix mustard with honey.

4. Add chicken to mustard mixture, and toss to coat.

5. One at a time, shake chicken nuggets to remove excess mustard mixture, and coat with seasoned crumbs.

6. Evenly place nuggets on the baking sheet, and top with any remaining seasoned crumbs. Bake for 8 minutes.

7. Flip chicken. Bake until lightly browned and crispy, 8-10 minutes.

If you wish, mix up some extra honey mustard (1 part honey to 2 parts mustard) to use as dipping sauce!

Excellent when made with your own bread crumbs. (From your homemade whole wheat bread, of course!)

Crispy and Tender Baked Chicken Thighs

Crispy and Tender Baked Chicken Thighs




Cooking Spray

8 bone in chicken thighs with skin

1/4 tsp garlic salt

1/4 tsp onion salt

1/4 tsp dried oregano

1/4 tsp ground thyme

1/4 tsp paprika

1/4 tsp ground black pepper


Preheat oven to 350.

Line baking sheet with aluminum foil and spray with cooking spray.

Arrange chicken thighs on baking sheet.


Combine all spices and sprinkle liberally over the chicken thighs.


Bake until skin is crispy, thighs are no longer pink at the bone and the juices run clear. (about 1 hour).

Thermometer inserted near the bone should read 165 degrees F.