Ingredients
3/4 cup all-purpose flour1/2 cup buttermilk, divided 2 large eggs2 cups crushed cornflakes1/2 teaspoon onion powder1/2 teaspoon garlic salt1/4 teaspoon salt1/4 teaspoon dried oregano1/8 teaspoon pepper1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 cup apricot preserves2 tablespoons prepared mustard
Preparation
Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan.
Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.
