Ingredients:
- 1 tsp Mustard
- ½ cup Mayonnaise
- 1 tsp minced Onion
- ¼ tsp Chilli powder
- 2 tsp minced Parsley
- ½ cup Bread crumbs
- ¼ cup Sesame seeds
- 2 cup cubed cooked Chicken
- 1½ tsp Honey
- 1½ tsp Mustard
- 3/4 cup Mayonnaise
Honey-Mustard Dip
Method:
- Preheat oven to 425 degrees.
- In small bowl mix mayonnaise, dry mustard, onion and chilli powder until well blended; set aside.
- In a pie plate or other shallow container combine crumbs, sesame seeds and parsley.
- Coat chicken with mayonnaise mixture then crumb mixture.
- Place cubes on ungreased baking sheets. Bake for 10-12 minutes or until lightly browned.
- In small bowl or cup, mix mayonnaise, honey and mustard until smooth. Serve hot with wooden picks and honey-mustard dip.
Makes about 40
Tip: To make thick gravy for chicken grate the onions, squeeze out their juice. Fry the onions and the masala. Add the juice as stock, after the onions are brown.