Honey Mustard Pretzel Coated Chicken Fingers

I mostly made this recipe because I knew P.J. would like it, but I ended up really liking it too. I already had most of the ingredients so it was an inexpensive dinner, and pretty good for you too. Roasted broccoli roasts in the oven for about the same amount of time it takes for the chicken to cook (about 20 minutes). I happened to buy gluten free pretzels and they were really good, so this could be a gluten free meal.

Honey Mustard Pretzel Coated Chicken Fingers
Adapted from hungry-girl.com

INGREDIENTS:

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

1/4 tsp. salt

1/4 tsp. black pepper

1/4 cup plus 2 tbsp. honey mustard

1/4 cup fat-free liquid egg substitute (like Egg Beaters Original) (or use an egg, but it will change the nutritional information below)

20 standard-sized (not mini) hard salted thin pretzel twists

1 tbsp. plus 1 tsp. granulated sugar

 

Preheat the oven to 375. Spray a baking sheet with non stick cooking spray. Cut the chicken into eight strips and season with salt and pepper and set aside.

 

In a medium bowl, whisk the honey mustard and egg substitute together. Toss the chicken in the honey mustard mixture and let sit for at least 5 minutes while you prepare the rest of the meal.

 

Place the pretzels and sugar in a bag and crush the pretzels with your hands or a flat metal object. Pour into a shallow bowl or plate. 

 

Remove each chicken strip from the honey mustard mixture and coat it in the pretzel mixture. Then place each strip on the greased baking sheet.  Bake until cooked through, about 20 minutes.

 

Serves two (four strips each), may be doubled.

Nutritional information:

PER SERVING (1/2 of recipe, 4 chicken fingers): 349 calories, 2.5g fat, 928mg sodium, 39g carbs, 1g fiber, 13.5g sugars, 37g protein -- PointsPlus® value 8