Best Pretzel Coated Chicken Thighs With Pineapple Dipping Sauce Recipes
SKINNY CRISPY PRETZEL-COATED CHICKEN
83% less sat fat • 54% fewer calories than the original recipe. Get golden-crisp chicken from the oven-no frying needed. A coating combo of pretzels and grated Parmesan cheese means savory success, super quick.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Using the flat side of a meat mallet, gently pound chicken between two sheets of plastic wrap just until even thickness.
- Place egg whites and mustard in a shallow dish; beat with a fork to mix. In a larger shallow dish, combine crushed pretzels, cheese, and thyme.
- Dip chicken into the egg white mixture. Press into crumb mixture to coat. Place chicken in a single layer on an ungreased foil-lined baking sheet. Sprinkle chicken with any remaining crumb mixture and press lightly. Coat with cooking spray.
- Bake chicken, uncovered, for 14 to 18 minutes or until no longer pink (170°F).
Nutrition Facts : Calories 210, Carbohydrate 10 g, Cholesterol 70 mg, Fiber 0 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 chicken breast half, Sodium 380 mg, Sugar 1 g, TransFat 0 g
PINEAPPLE CHICKEN THIGHS
The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.-LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 26g protein.
HONEY MUSTARD PRETZEL-COATED CHICKEN FINGERS
Provided by Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- 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, Fat 2.5 grams, Sodium 928 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 37 grams, Sugar 13.5 grams
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