Honey Mustard Chicken Nuggets

These are old fashioned chicken nuggets (baked, not fried, of course) that I coated with a Honey Mustard sauce before breading them.  I reserved some of the sauce and used it for a salad dressing to go with the nuggets.  The sauce is also great for nugget dipping!

The Sauce:
5 T. Dijon mustard
3 T. honey
2 T. Rice vinegar

Whisk together until well mixed.  Set aside at least half to use for dipping or dressing.

The Nuggets:
2 boneless chicken breast halves, sliced vertically into 1/2" pieces
Honey mustard sauce
1 cup cornflakes (I use organic honey sweetened cornflakes)
1/2 cup Panko breadcrumbs
1/4 cup grated Parmesan

Be just a little heavy handed with your breading ingredients and you'll have the perfect amount for two boneless breasts.  Put the cornflakes, Panko, and Parmesan in a food processor and pulse until broken down, but not completely smooth.  You can also use a blender or just crush everything together.  Put crumbs in a bowl.

Put a little of the mustard sauce in another bowl (you can always add more from the sauce you set aside, but make sure you don't contaminate!).  Dip each piece of chicken into the sauce and then press into the crumb mixture.  Use one hand for dipping and the other for coating.  Place the chicken pieces on a rack that has been sprayed with cooking spray.  Place the rack on a foil-lined baking sheet.

Refrigerate the nuggets for about 30 minutes, if you have time.  Preheat oven to 425 degrees.  Remove nuggets from refrigerator and spray the top of each nugget with cooking spray.  Bake for 12-15 minutes, depending on the size of your nuggets.  Use an instant-read thermometer and get the nuggets to 160 degrees.  Then let them rest for about 5 minutes.