Honey Mustard Pretzel-Coated Chicken Fingers
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 349
- Total Fat
- 2.5 grams
- Sodium
- 928 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 1 grams
- Protein
- 37 grams
- Sugar
- 13.5 grams
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 349
- Total Fat
- 2.5 grams
- Sodium
- 928 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 1 grams
- Protein
- 37 grams
- Sugar
- 13.5 grams
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!
