Honey Mustard Pretzel-Coated Chicken Fingers

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 10 ounces raw boneless skinless lean chicken breast, cut into 8 strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup and 2 tablespoons honey mustard, plus more, for optional dipping
  • 1/4 cup fat-free liquid egg substitute
  • 20 standard-sized (not mini) hard salted thin pretzel twists
  • 1 tablespoon and 1 teaspoon granulated sugar
Directions
  • Preheat the oven to 375 degrees F.

  • Season chicken strips with salt and pepper. Set aside.

  • In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge the chicken and set aside to marinate for at least 5 minutes.

  • Meanwhile, place pretzels in sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.

  • Spray a baking sheet with nonstick spray.

  • Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.

  • Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.

  • Eat and enjoy!

  • PER SERVING (1/2 of recipe, 4 chicken fingers): 349 calories, 2.5g fat, 928mg sodium, 39g carbs, 1g fiber, 13.5g sugars, 37g protein


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