HONEY MUSTARD PRETZEL-COATED CHICKEN FINGERS

Honey Mustard Pretzel-Coated Chicken Fingers image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 7

Previous Next

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

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