Instructions: Preheat oven to 400 degrees. Rinse chicken. Pat dry with paper towels. Cut into 1-inch chunks.

Place flour, salt and pepper in resealable plastic food storage bag. Combine cracker crumbs and oregano in shallow bowl. Whisk together egg white and water in small bowl.

Place 6 or 8 chicken pieces in bag with flour mixture; seal bag. Shake bag until chicken is well coated. Remove chicken from bag, shaking off excess flour. Dip chicken pieces into egg white mixture, coating all sides. Roll in crumb mixture. Place in shallow baking pan. Repeat with remaining chicken pieces. Bake 10 to 13 minutes or until golden brown.

Meanwhile, stir together barbecue sauce and jam in small saucepan. Cook and stir over low heat until heated through. (If freezing nuggets, do not prepare dipping sauce at this time.) Serve chicken nuggets with dipping sauce or follow directions for freezing and reheating.

To freeze chicken nuggets, cool 5 minutes on baking sheet. Wrap chicken in plastic wrap, making packages of 4 to 5 nuggets each. Place packages in freezer container or plastic freezer bag. Freeze.

To reheat nuggets, preheat oven to 325 degrees. Unwrap nuggets. Place nuggets on ungreased baking sheet. Bake for 13 to 15 minutes or until hot. Or, place 4 to 5 nuggets on microwavable plate. Heat on Defrost (30% power) for 2 1/2 to 3 1/2 minutes or until hot, turning once.

For each serving, stir together about 1 1/2 teaspoons barbecue sauce and 1/2 teaspoon jam in small microwavable dish. Heat on High 10 to 15 seconds or until hot.

This recipe yields 8 servings.

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