salt and pepper to taste
2 1/2 cups crisped rice cereal, crushed
1 1/4 lbs. boneless skinless chicken breasts, cut into 20 pieces
1/4 cup extra virgin olive oil
2 Tblsp. 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 heat; add chicken and cook, turning occasionally until golden, about 7 minutes.
In microwave, heat preserves with 2 Tblsp. water to warm; stir.
Serve nuggets with sauce.
Variation: Serve nuggets with honey, mustard, BBQ sauce, or curry mayo - you decide!
From the kitchen of Rachael Ray.
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