Honey Mustard Pretzel Coated Chicken Fingers

Hungry Girl recipe with a few modifications. 8 PointPlus for half of recipe Tastes delicious in a salad!

Honey Mustard Pretzel Coated Chicken Fingers

Photo by Courtney D.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 10

    oz raw boneless skinless lean chicken breast, cut into 8 strips

  • ¼

    tsp salt

  • ¼

    tsp black pepper

  • ¼

    cup lite honey mustard

  • ¼

    cup egg whites

  • 10

    standard-sized (not mini) hard salted pretzels

  • 1

    tbsp granulated sugar

Directions

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside. Season chicken strips with salt and pepper. Set aside. 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. Meanwhile, place broken up pieces of pretzel in a food processor and finely crush. In a bowl mix crushed pretzel and sugar. Mix well. 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!


Nutrition

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