Honey Mustard Pretzel-Coated Chicken Fingers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
10 ounce(s) chicken breasts sliced into 8 strips |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1/4 cup(s) honey mustard plus 2 tbs. |
2 eggs beaten |
20 standard sized pretzel twists crushed |
1 tablespoon(s) sugar plus 1 tsp. |
Directions:
1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
2. Season chicken strips with salt and pepper. Set aside.
3. In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge chicken in mustard-egg mixture, and set aside to marinate for at least 5 minutes.
4. Meanwhile, place pretzels in a 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.
5. 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.
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