Sunday, May 20, 2012

honey mustard pretzel coated chicken fingers


the image above is none other than the honey mustard pretzel coated chicken fingers i havent tried this sensation yet but i cant wait till i get too. it was a regular sunday morning and i sit my butt on the chair eating my fav cereal oatmeal squares (i cant even begin to say how much i love this cereal) and i go on food network to see this recipe on hungry girl and for only 350 calories for 4 chicken fingers i think it is pretty calorie approved a little high tho but better than 200 for one in my opinion so heres the recipes my peeps 
the prep time is 15 minutes and the cook time is 20 minutes for a total of : 35 minutes not so bad 
here is the recipe 
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)
  • 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.

Eat and enjoy!

No comments:

Post a Comment