| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 2 servings |
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
Instructions
- 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!
Nutrition Facts
| Calories | 349 |
| Total Fat | 2.5 grams |
| Sodium | 928 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 1 grams |
| Protein | 37 grams |
| Sugar | 13.5 grams |
| Calories | 349 |
| Total Fat | 2.5 grams |
| Sodium | 928 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 1 grams |
| Protein | 37 grams |
| Sugar | 13.5 grams |
Reviews
Delicious!
Lacked flavor despite the mustard and salt plus salted pretzels. Won’t bother with this again.
The chicken stayed moist, but the pretzel coating was unappetizing. The pretzels became soggy, almost like eating stale pretzels. Would not make again.
This was so good! My picky husband and son both liked them. The only change I made to this recipe was using regular egg instead of egg whites, just because it was easier since I didn’t have a container of egg whites and didn’t feel like separating the yolks from the whites . The pretzels were very crispy! Next time I will make sure to crush them up a little bit better, because the bigger pieces had a harder time sticking to the chicken. I used a rack on my baking sheet, so the air could circulate around the tenders and prevent the bottoms from getting soggy. We will definitely be making this recipe again.
The pretzels got mushy, not crisp like you’d expect. So it was kind of unappetizing. No need to make this again.
My whole family loved this recipe, will definitely make it again! I found it looking for a use for some GF pretzels that my family didn’t like.
Excellent!!!
This was deeee-lish! My husband and I both thought this was very good.
These were SO good. I wasn’t sure how mashed the pretzels were supposed to be, so for half I did completely blended pretzels and the other half I did a little larger. My family liked the chicken with the larger sized pretzel pieces better. I put a little more sugar than neccasary and it turned out great. What a success!
BIG hit in our family!! I make many baked chicken recipes and my 26 year old son said this was the BEST! Think I ended up using a few more pretzels crushed (more chicken toobut this is a keeper! Thank you Foodnetwork for carrying Lisa’s recipes and TV program! LOVE, LOVE, LOVE!!