Monday, April 26, 2010

One of my favorite snack foods...

... is a big soft pretzel. Preferably with a side of honey mustard to dunk it in. Clearly, this isn't exactly a healthy snack but thanks to my friend Katy and her find in the Hungry Girl 1-2-3 Cookbook, I was able to include my love of pretzels + honey mustard into this evenings dinner!

I adapted the recipe slightly and have included the adaptations below. The result was a very tasty chicken finger that didn't even need a dunking sauce and is moderatley good for you!

Enjoy :)

Pretzel Coated Honey Mustard Chicken Fingers

(adapted from Hungry Girl 1-2-3 cookbook)

3 tbsp clover honey

3 tbsp grainy mustard

2 egg whites

1 pound boneless chicken tenderloins

2 dashes salt

2 dashes black pepper

8 ounces hard salted pretzels,finely crushed

2 packets of Splenda (any sugar substitute will do)

Preheat oven to 350 F

Mix honey, mustard and egg whites together in a small bowl.

Season chicken strips with salt and pepper and then submerge in the mustard-egg mixture. Set aside to marinate for at least 5 minutes (I let mine marinate for 8 hours).

Mix crushed pretzels with Splenda and spread mixture out on a plate. Spray a baking rack with nonstick spray.

Thoroughly coat chicken strips with the pretzel mixture, and then transfer to the baking rack sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.

Bake in the oven for 30 minutes.

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