1 egg, slightly beaten
1/2 c. water
3/4 tsp. salt
1/4 c. sesame seeds
1/2 c. flour
3 whole boneless chicken breasts, skinned, cut in 1 inch pieces
Vegetable oil for frying

Mix egg, water, salt, sesame seeds and flour to make a batter; stir in chicken pieces. Heat oil to medium. Add chicken pieces one layer at a time, fry until golden 3 to 5 minutes each side. Drain on paper towel. Serve hot with toothpicks to dip in picante sauce. Yield: approximately 50 nuggets. NOTE: Nuggets may be frozen after frying. Thaw and reheat on cookie sheet at 375 degrees for 10 minutes.

SAUCE PICANTE:

1/2 c. apricot pineapple preserves
2 tbsp. prepared mustard
2 tbsp. horseradish

Mix sauce ingredients in small saucepan cook 3 minutes and serve warm.