Cajun Chicken Bites With Apricot Mustard Sauce Recipes

CAJUN CHICKEN BITES WITH APRICOT MUSTARD SAUCE

Steps:

• Combine all dry ingredients in a small bowl or plastic bag and stir or shake to mix well. Sprinkle chicken pieces with spice rub and let stand for about 30 minutes.
• To make apricot mustard sauce, combine preserves and mustard in a small saucepan over low heat; stir to mix and heat gently until the preserves melt and are thoroughly blended with the mustard. Set aside to cool.
• Heat butter and oil in sauté pan or skillet over medium high heat, add chicken pieces and sauté until just done, about 5 minutes. Remove with slotted spoon and drain briefly on paper towel.
• Serve hot with apricot mustard dipping sauce.

CAJUN CHICKEN MUSTARD

Steps:

• Add the Cajun seasonings to the bread crumbs and toss the chicken tenders in the mix to coat well. Heat the oil until bread crumbs fry when sprinkled in. Fry the chicken until golden brown, about 1 minute.
• Bring the milk and the butter to a rapid boil, whisk in the mustard and heat. Add the chicken to the sauce and warm through, sprinkle with 2 teaspoons of Cajun seasoning and serve.

CHICKEN WITH APRICOT DIJON MUSTARD

Steps:

• 1.Combine all ingredients except chicken in small bowl; mix well. 2.Grill chicken 5 inches from heat for 12 to 15 minutes or until juices are clear when pierced, turning once and brushing frequently with prepared sauce. 3.Discard sauce after cooking.

APRICOT-GLAZED COCONUT-CHICKEN BITES

Steps:

• Heat oven to 425°. Spread 2 tablespoons of the melted butter 15x10x1-inch baking pan.
• Mix sweetened condensed milk and 2 tablespoons Dijon mustard. Mix Bisquick, coconut, salt and paprika. Dip chicken into milk mixture, then coat with Bisquick mixture. Place coated chicken in pan. Drizzle remaining butter over chicken. Bake uncovered 20 minutes.
• Meanwhile, in small bowl, stir together spreadable fruit, honey, 2 tablespoons Dijon mustard and the vinegar. Turn chicken; brush with apricot mixture. Bake 10 to 15 minutes longer or until chicken is no longer pink in center and glaze is bubbly. Serve with hot mustard.

PANKO-CRUSTED CHICKEN BITES WITH APRICOT-MUSTARD SAUCE

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and fit with a wire rack. Spray with cooking spray; set aside.
• Place flour in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well.
• Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes.
• In a small bowl, stir the apricot jam, mustard, and thyme together until combined. Allow chicken to cool 10 minutes before serving with apricot mustard mixture.

CHICKEN BITES WITH APRICOT SAUCE

Steps:

• Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan. , Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.

CAJUN CHICKEN BITES WITH RASPBERRY MUSTARD DIPPING SAUCE

Steps:

• In a shallow dish, combine first 7 ingredients. Place 6 Tbsp oil in a small shallow dish. Dip each chicken piece in the oil, then coat evenly in flour mixture.
• In a large skillet, heat 3 tablespoons oil over medium heat. Add half the chicken and saute on all sides until browned and no longer pink. Remove from pan and keep warm. Repeat wit remaining oil and chicken.
• For dipping sauce, combine jam, mustard and hot sauce to taste if desired. Serve chicken bites with sauce.

CAJUN CREOLE CHICKEN BITES

Steps:

• In medium bowl, mix bread crumbs, paprika, chili powder, Cajun seasoning and ½ teaspoon black pepper. Set aside.
• In a sauce pan, sauté onions, celery and peppers for 3 minutes in oil. Add tomatoes; sauté for another 2 minutes. Add chicken broth, remaining black pepper, garlic, basil, oregano, thyme and Worcestershire sauce. Bring to a boil. Reduce heat to medium. Simmer uncovered, stirring frequently about 30 minutes. Cover and remove from heat.
• While sauce is cooking, in a medium sized frying pan, bring oil to about 350 degrees over med-high heat. Coat chicken in bread crumb mixture. Fry chicken in several batches until golden brown, about 5 minutes. Check for doneness. Set on paper towel to drain.
• Preheat oven to 350 degrees. Place cooked chicken in bottom of a rectangular oven-proof casserole dish. Sprinkle 2 cups pepper jack cheese over the chicken. Bake 5 minutes or until cheese is melted.
• While chicken is in oven, add butter to sauce and stir until mixed thoroughly. Remove chicken from oven and spoon sauce over the top to serve.
• Optional: Sauce can be served on the side and spooned on individual servings.