Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!newsfeed.enteract.com!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Cajun Chicken Nuggets Followup-To: rec.food.cooking Date: 4 Mar 2000 05:57:18 -0700 Organization: attcanada.net Lines: 29 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <006501a9176e$e63b0da0$27a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:40106 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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.