Wednesday, July 7, 2010

Boneless Chicken Wings with a Sweet Apricot Glaze

2 large chicken breasts, boneless, skinless ($2.00)
1 egg white ($.07)
salt and pepper, to taste ($.05)
1 C. flour ($.10)
1 T. canola oil ($.05)
1 tsp. garlic powder, optional ($.05)
2 T. lemon juice ($.15)
4 T. brown sugar ($.20)
2/3 C. apricot preserves ($.65)
1 T. soy sauce (optional) ($.10)
1/8 tsp. crushed red pepper (optional)

Cut chicken into bite sized nuggets. Combine flour with salt, pepper, and garlic. Whisk egg white with 1 tsp. water. Dunk chicken nuggets into egg wash, then into the flour mixture. Shake off excess flour.

Add oil to non-stick pan over medium high heat, then add chicken nuggets. Cook until brown on the outside and juice run clear (5-7 minutes).

In a small pot, add lemon juice, brown sugar, apricot preserves, soy sauce, and crushed red pepper. Bring to a simmer, cook until mixture is well combined and has thickened slightly.

Drizzle the apricot glaze over chicken just before serving.

Yields = 4-6 servings
Cost: $3.42
Cost per serving: $.86


  1. Thanks Annie!!! You're super!!! Next week I'll try to prepare and then I'll write...
    Great!!! Ciao!!!