Honey Mustard Pretzel-Crusted Chicken Fingers with Jicama-Apple Slaw

By á-23318

Pair the kick of spicy-as-you-like chicken tenders with cool, crisp jicama-apple slaw. Honey, Dijon mustard and crushed pretzels make the chicken crispy.

Ingredients

• CHICKEN FINGERS:
• 1 (1-pound) package chicken tenders
• Salt and pepper
• 1/4 cup honey
• 1/2 cup Dijon mustard
• 1 (5 ounce) bag pretzels, any shape
• 1 tablespoon fresh thyme, chopped
• Olive oil cooking spray
• BARBECUE SAUCE:
• 1 tablespoon olive oil or canola oil
• 1/4 cup onion, grated
• 2 large cloves garlic, finely chopped or grated
• 3 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 1/4 cup Acacia or clover honey
• 1/3 cup Dijon mustard
• 1 cup tomato sauce
• Coarse black pepper, to taste
• Hot sauce, to taste
• JICAMA AND APPLE SLAW:
• 2 tablespoons cider vinegar
• Juice of 1/2 lemon
• 3 tablespoons onion, grated
• 3 tablespoons honey, Acacia or light clover
• 3 tablespoons vegetable or canola oil
• 1 teaspoon celery seed
• Salt and pepper
• 1 small to medium jicama root, peeled and cut into thin sticks
• 1 large Honey Crisp apple, peeled and cut into sticks
• 2 ribs celery and leafy tops, cut into matchsticks
• 1 carrot, cut into matchsticks

Details

Servings 4
Preparation time 20mins
Cooking time 55mins
Adapted from rachaelrayshow.com

Preparation

Step 1

Chicken Tenders:

Preheat oven to 375°F.

Season chicken tenders liberally with salt and pepper.

In a shallow dish, whisk together the honey and Dijon mustard until smooth.

Put pretzels into the bowl of a food processor and pulse to medium-sized crumbs. Place crumbs into a shallow dish and add chopped thyme.

Coat chicken tenders first in the honey mustard and then with the crushed pretzels.

Place the breaded chicken tenders on a sheet tray lined with a cooling rack.

Spray the chicken tenders with cooking spray and place into the oven for 20 minutes or until crispy and brown.

Barbeque Sauce:

Heat oil in a small pot over medium-high heat.

Add onion and garlic, stir 1-2 minutes, then add vinegar, Worcestershire, honey, mustard, tomato sauce, and pepper.

Simmer to thicken over low heat, about 15 minutes. Add hot sauce to taste.

Serve chicken with barbeque sauce and Jicama and Apple Slaw alongside.

Jicama and Apple Slaw:

In a large serving bowl, whisk together vinegar, lemon juice, onion, honey, oil and celery seed.

Add jicama, apple, celery and carrot. Toss to coat.