Cajun Chicken Nuggets

Cajun Chicken Nuggets

2 packages Chicken Nuggets 1 cup apricot-pineapple jam 3 tablespoons Dijon mustard 1 teaspoon cayenne pepper 1 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon salt 2 teaspoons olive oil

Mix apricot-pineapple jam and mustard together in a small serving bowl and set aside. Combine the cayenne, white, and black pepper, thyme, oregano, garlic powder and salt in a large mixing bowl. Add chicken nuggets and toss to coat thoroughly. Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat. Saute half the chicken nuggets, turning several times, for 5 minutes, or until no longer pink when cut into. Transfer to a warm serving platter. Add second teaspoon oil to skillet and repeat process with remaining nuggets. Serve hot with apricot-pineapple mustard sauce. Makes 4 servings.

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 * Catsrecipes Y-Group