Tangy Chicken Nuggets

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Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups crushed baked cheese crackers
• 1 teaspoon dried oregano
• 1 egg white
• 1 tablespoon water
• 3 tablespoons barbecue sauce
• 2 tablespoons peach or apricot jam

Directions

• 1
  Preheat the oven to 400F. Rinse chicken. Pat dry with paper towels. Cut into 1-inch chunks.
• 2
  Place flour, salt and pepper in resealable plastic food storage bag. Combine cracker crumbs and oregano in shallow bowl. Whisk together egg white and water in small bowl.
• 3
  Place 6 or 8 chicken pieces in bag with flour mixture; seal bag. Shake bag until chicken is well coated. Remove chicken from bag, shaking off excess flour. Dip chicken pieces into egg white mixture, coating all sides. Roll in crumb mixture. Place in shallow baking pan. Repeat with remaining chicken pieces. Bake until nuggets are golden brown, 10 to 13 minutes.
• 4
  For dipping sauce, stir together the barbecue sauce and jam in small saucepan. Cook and stir over low heat until heated through. Serve chicken nuggets with dipping sauce. If freezing nuggets for use at another time, do not prepare dipping sauce at this time.