8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon

Sauce:

1 tbsp. Dijon mustard
1 1/2 tsp. honey

Preheat oven to 475°F.

Beat egg and mix with chicken bouillon.

Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.

Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and roll in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.

Bake 15 minutes.

Meanwhile, combine honey with mustard.

To serve, dip nuggets into sauce.

Submitted by: CM