Pretzel and Mustard Chicken Fingers
Ingredients
- 2 T Country-style Dijon mustard such as Grey Poupon
- 1 T Dijon mustard
- ½ t honey
- ½ t red wine vinegar
- 1 lb chicken breast tenderloins alternatively, cut whole chicken breasts into "fingers"
- kosher salt
- fresh cracked pepper
- 1 c pretzels crushed or processed into crumbs and small pieces
- olive oil cooking spray
- 1/2-1 t coarse sea salt
Instructions
- Heat oven to 400F.
- In a medium bowl, combine the country-style mustard, the dijon, honey, and vinegar. Separately, season the chicken with salt and pepper. Toss the chicken into the mustard mixture to coat.
- Pour the crushed pretzels onto a plate. One by one, add a mustard-coated chicken finger into the pretzels crumbs to coat. Lay coated chicken in a 13x9 baking dish with the bottom sprayed well with cooking spray. Once all chicken is coated with pretzel crumbs and in the baking dish, spray the top and sides of the chicken fingers with cooking spray. Sprinkle the coarse sea salt over the chicken.
- Bake at 400F to 20-25 minutes or until cooked through (no longer pink and juices run clear). Serves 4.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!