Chicken, apricot, and ham lollipops
Number of Servings: 8
Prep: 15 min | Start to Finish: 30 min
Oil for baking pan
1 1/4 cups apricot jam
2 tablespoons Dijon mustard
3 cups fresh whole-wheat bread crumbs (from about 7 slices firm sandwich bread)
1 pound thin chicken tenders (about 16 pieces)
16 (8-inch) bamboo skewers, soaked in water 30 minutes
8 ounces thinly sliced deli ham, halved crosswise
3 celery ribs, cut into 5-inch-long thick matchsticks
1/2 seedless cucumber, cut into 6-inch-long matchsticks
1. Preheat oven to 450 degree F and lightly oil a large baking pan; arrange rack in middle of oven.
2. Reserve 1/2 cup jam. Stir together remaining 3/4 cup jam and the mustard, for dipping sauce.
3. Spread bread crumbs out on a plate. Thread chicken lengthwise onto drained bamboo skewers. Working with one skewer at a time, wrap each with a piece of ham and brush with some reserved jam. Immediately roll in bread crumbs, pressing with fingers to adhere. Arrange skewers, as coated, in a single layer on prepared pan. Bake, turning once, until bread crumbs are golden brown and chicken is cooked through, about 15 minutes.
4. Transfer to a platter and serve with dipping sauce, celery, and cucumber sticks on the side. Makes 8 servings.
Nutrition Facts (per serving): 150 cal., 2 g total fat (0.5 g sat. fat), 24 mg chol., 23 g carb., 326 mg sodium, 1 g fiber, 11 g pro.
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