Our Cherry Honey Mustard gives ordinary chicken nuggets a tangy taste.  We bet you will get rave reviews on this recipe!


1 pound boneless skinless chicken, cut into 1 ½ inch pieces

¼ cup Benjamin Twiggs Cherry Honey Mustard

2 cups of crushed buttery crackers


Preheat oven to 400 degrees.

Toss chicken pieces with mustard in a bowl.

Place crackers in a ziplock storage bag. Crush using a rolling pin

Place a few mustard coated chicken pieces in a bag at a time.

Shake until coated and repeat with remaining chicken pieces.


Place nuggets in a shallow baking ban or cookie sheet.

Spray with cooking spray for a crispier coating.

Bake 15 minutes or until chicken is no longer pink in the middle.


Serve with additional Cherry Honey Mustard for dipping.

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