Portion Size: 4 nuggets and ¼ cup dipping sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/3 plus 1/2 cups honey, divided
1/3 cup light soy sauce
3/4 cup rice vinegar, divided
1 tablespoon ginger	Freshly grated.
1 teaspoon onion powder
2 1/2 lbs. boneless, skinless chicken breasts	Cut into nuggets.
3/4 cup dried apricots	Finely diced.
Salt and pepper, to taste
2/3 cup sesame seeds

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a medium bowl, combine 1/3 cup honey, soy sauce, 1/4 cup rice vinegar, ginger and onion powder. Add chicken; cover and refrigerate to marinate 30 minutes.
2	To make dipping sauce, in a small saucepan over medium-high heat, bring remaining 1/2 cup honey and 1/2 cup rice vinegar to a boil.
3	Add apricots and return to a boil. Simmer 2 to 3 minutes.
4	Remove from heat; cool slightly, then puree to desired consistency in a blender or food processor. Season with salt and pepper; set aside.
5	Preheat oven to 375 °F. Line a baking sheet with parchment paper.
6	Place sesame seeds in a shallow dish. Coat nuggets with sesame seeds and place on prepared baking sheet.
7	Bake 15 to 20 minutes, or until fully cooked.	Cook until internal temperature reaches 165 °F.
8	Serve warm nuggets with Honey Apricot Dipping Sauce.

Time Temperature Sensitive food.  Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool