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.

Hi. I'm Tana, and I'm a coconut-aholic!

Any chance to infuse coconut into a recipe, I am so game for it. when I spotted a recipe in a Food Network magazine a few months back, I dog-eared it because I knew that coconut chicken fingers were in our future.

I served them with a store bought sweet & sour sauce that was a lovely compliment.

Enjoy!

Coconut Crusted Chicken Fingers

(adapted from Food Network)



Ingredients

1 cup flaked coconut

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1 1/2 pounds chicken tenders

1 egg, lightly beaten

1/3 cup butter, melted

Directions

1 - Heat oven to 400 degrees F.

2 - Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter.

3 - Bake 25 minutes or until chicken is browned and cooked through, turning once.