Honey Mustard Pretzel-Coated Chicken Fingers

By danand

Ingredients

• 3 tbsp. honey mustard
• 2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
• 5 oz. raw boneless skinless lean chicken breast, cut into 4 strips
• 2 dashes salt
• 2 dashes black pepper
• 1 oz. (about 10 twists) hard salted pretzels, finely crushed
• 2 tsp. granulated sugar

Details

Servings 1
Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 375 degrees.

Mix mustard with egg substitute in a small bowl. Season chicken with salt and pepper, and then submerge in the mustard-egg mixture. Set aside to marinate for at least 5 minutes.

Mix crushed pretzels with sugar and spread out on a plate.

Spray a baking sheet with nonstick spray. Thoroughly coat chicken strips with the pretzel-sugar mixture, and then transfer 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 chicken is cooked through.

Eat and enjoy!