cups crushed sour-cream-and-onion-flavored potato chips
chicken breast fillets, cut into 1.5 inch cubes
cup butter, melted
tbsp. yellow mustard
tbsp. lemon juice or juice from ½ a lemon
tbsp. orange juice (adjust as needed)
Horseradish to taste
Preheat oven to 350 degrees. For nuggets: spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. For the honey mustard: Combine all ingredients except orange juice and stir well. Use orange juice to thin out the sauce as desired. Cover and chill for 2-3 hours.