Honey Mustard, Pretzel Coated Chicken Strips

I found this recipe on pinterest and it was from Hungry Girl. I’m going to come right out and say this, but I’m not a very big fan of her. I’ve tried many of her recipes and thought that most of them lacked in flavor. I do however like to watch her on the Cooking Channel to get ideas. So, I thought I’d give this a try and sure enough it was kind of a flop. The idea of coating chicken in pretzels sounded really good to me and I thought the pretzel coating would make the chicken really crispy. WRONG. The honey mustard actually made the pretzels really soggy.

I think if I were to do this over again I’d just dip the chicken in flour first, then the eggs, and then the pretzels. The honey mustard sauce can be used for dipping. I made my own honey mustard sauce and it’s pretty easy. It’s just honey, dijon mustard, and vinegar. I had these chicken strips a long with this beautiful blood orange salad. The salad had lettuce, blueberries, blood orange, green onions, and walnuts in it.

Recipe adapted from Hungry Girl

349 calories | 2.5g fat | 39g carbs | 1g fiber | 37g protein
Points Plus: 8 (4 chicken strips)

Ingredients

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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)
20 standard-sized (not mini) hard salted thin pretzel twists
1 tbsp. plus 1 tsp. granulated sugar

Directions

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

Season chicken strips with salt and pepper. Set aside.

In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge chicken in mustard-egg mixture, and set aside to marinate for at least 5 minutes.

Meanwhile, place pretzels in a 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.

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.

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