Baked Chicken Nuggets

Preheat oven to 400°F (200°C).

Cover a baking sheet with aluminum foil or parchment paper and spray with non-stick cooking spray.

Trim any excess fat from chicken breasts, and cut into 1½ inch (4 cm) pieces. In a medium bowl, beat together eggs and water. Place chicken pieces in egg mixture, stirring to coat.

In a medium bowl, combine the bread crumbs, cheese, salt, thyme and basil. Mix well. Pour this mixture into a large re-sealable plastic bag. Using a slotted spoon to let extra egg mixture drain, transfer chicken pieces, a few at a time, from the egg mixture into the bag. When all chicken pieces have been transferred, close the bag and shake it until all pieces are well-coated with the bread crumb mixture. Discard leftover egg and coating mixtures.

Place coated chicken pieces on prepared baking sheet. Bake in preheated oven for 10 minutes, turn the pieces, and bake another 10 minutes. Nuggets should reach an internal temperature of 165°F (74°C).

Whisk all sauce ingredients together and top with parsley or curled green onion tails to garnish.

Serve nuggets warm, with Apricot Zing Dunking Sauce.