Crispy Chicken Nuggets

This is easy and a quick kids meal.
  • 1 egg
  • salt and ground black pepper to taste
  • 2 1/2 cups crispy rice cereal (such as Rice Krispies®), crushed
  • 1 1/4 pounds skinless, boneless chicken breasts, cut into 20 pieces
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons butter
  • 1/2 cup apricot preserves
  • 2 tablespoons water
  • Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
  • Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
  • Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

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