2 packages Chicken Nuggets
1 cup apricot-pineapple jam
3 tablespoons Dijon mustard
1 teaspoon cayenne pepper
1 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons olive oil
Mix apricot-pineapple jam and mustard together in a small serving bowl and set aside. Combine the cayenne, white, and black pepper, thyme, oregano, garlic powder and salt in a large mixing bowl. Add chicken nuggets and toss to coat thoroughly. Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat. Saute half the chicken nuggets, turning several times, for 5 minutes, or until no longer pink when cut into. Transfer to a warm serving platter. Add second teaspoon oil to skillet and repeat process with remaining nuggets. Serve hot with apricot-pineapple mustard sauce.
Makes 4 servings.