May 17, 2008

Chicken Bites with Apricot Mustard Sauce and Parmesan baked Zucchini

2 medium zucchini, cut into 1/4 " slices
2 egg, mixed with
2 tablespoons milk
1/2 cup Italian breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon black pepper

For the chicken - prep technique only

For the Sauce:
1 cup apricot jam or preserves
1/4 cup Dijon mustard
1 teaspoon chopped fresh thyme leaves

1. Preheat oven to 450°.
2. Combine egg, milk and garlic in a shallow dish and set aside for about 15 minutes to let flavors combine.
3. Combine breadcrumbs, cheese, parsley and pepper in another shallow dish.
4. Dip zucchini slices into egg mixture, then into crumbs and place on a baking sheet that has been sprayed with nonstick cooking spray.
5. Bake for 10 minutes, then turn over and bake for 5 minutes more or until brown and crispy.
6. In a small bowl, stir the apricot jam, mustard, and thyme together until combined. Allow chicken to cool 10 minutes before serving with apricot mustard mixture.

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