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Chicken Nuggets with Peach Mustard Sauce

4 Chicken Breast Halves, skinned & boneless
1 Cup Fine Dry Bread Crumbs
1 teas. Watkins Basil
1/4 teas. Watkins Garlic Powder Granules
1/4 teas. Salt
1/4 teas. Watkins Black Pepper
2 Eggs, beaten
3 Tbsp. Watkins Original Grapeseed Oil

Sauce:
1 Jar (10 oz.) Peach Preserves
3 Tbsp. Watkins Horseradish Mustard

Cut chicken into 1-inch cubes; set aside. Combine bread crumbs, basil, garlic granules, salt and black pepper in shallow bowl or plastic bag. In medium bowl place beaten eggs; add chicken cubes and toss well to coat. Drop chicken cubes a few at a time into the bread crumb mixture; toss to coat. Remove and let stand on plate. Repeat with remaining chicken cubes. Heat oil over medium heat to 375*F. Brown chicken cubes on all sides until done and no longer pink inside. While chicken is browning, in small saucepan heat peach preserves and mustard until warm. To serve: Place a toothpick in each chicken cube and serve with Peachy Mustard Sauce. Makes 12 servings.

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