Food & Cooking Recipes Appetizers Panko-Crusted Chicken Bites with Apricot-Mustard Sauce 3.5 (101) 12 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 24, 2019 Print Share Share Tweet Pin Email Servings: 12 No one will mistake these crunchy chicken bites with sweet apricot sauce for fast food Ingredients Nonstick cooking spray ½ cup all-purpose flour Coarse salt and freshly ground pepper 2 large eggs 1 ½ cups panko breadcrumbs 2 tablespoons extra-virgin olive oil ½ cup freshly grated Parmesan cheese Pinch of cayenne pepper 4 large boneless, skinless chicken breast halves (about 2 pounds), cut into 1-inch cubes 1 cup apricot jam or preserves ¼ cup Dijon mustard 1 teaspoon chopped fresh thyme leaves Directions Preheat oven to 375 degrees. Line a baking sheet with parchment paper and fit with a wire rack. Spray with cooking spray; set aside. Place flour in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well. Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes. 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. Print