Chicken, Apricot, and Ham "Lollipops"

1-1/4 cups apricot jam
2 tablespoons Dijon mustard
3 cups fresh whole-wheat bread crumbs (from about 7 slices firm sandwich bread)
1 pound thin chicken tenders (about 16 pieces)
16 (8-inch) bamboo skewers, soaked in water 30 minutes
8 ounces thinly sliced deli ham, halved crosswise
3 celery ribs, cut into 5-inch-long thick matchsticks
1/2 seedless cucumber, cut into 6-inch-long matchsticks
Directions
1. Preheat oven to 450 degree F and lightly oil a large baking pan; arrange rack in middle of oven.

2. Reserve 1/2 cup jam. Stir together remaining 3/4 cup jam and the mustard, for dipping sauce.

3. Spread bread crumbs out on a plate. Thread chicken lengthwise onto drained bamboo skewers. Working with one skewer at a time, wrap each with a piece of ham and brush with some reserved jam. Immediately roll in bread crumbs, pressing with fingers to adhere. Arrange skewers, as coated, in a single layer on prepared pan. Bake, turning once, until bread crumbs are golden brown and chicken is cooked through, about 15 minutes.

4. Transfer to a platter and serve with dipping sauce, celery, and cucumber sticks on the side. Makes 8 servings.

Nutrition Facts
Servings Per Recipe 8 servings Calories 150, Total Fat (g) 2, Saturated Fat (g) .5, Cholesterol (mg) 24, Sodium (mg) 326, Carbohydrate (g) 23, Fiber (g) 1, Protein (g) 11, Percent Daily Values are based on a 2,000 calorie diet