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Saturday, April 24, 2010

Monday = National Pretzel Day! (Who Knew?!)

Monday, April 26 is National Pretzel celebrate, Pretzelmaker is giving away a FREE pretzel to all customers who mention "National Pretzel Day" when they stop in! Find store locations here.

In honor of National Pretzel Day, I am going to serve my family Honey Mustard Pretzel Coated Chicken Fingers (I just received the new Hungry Girl cookbook, Hungry Girl 1-2-3, and I am loving all the recipes in it!! And, in case you're wondering, I am serving my family Hungry Girl recipes every night!). I haven't tried this recipe yet, so I'll let you know how it turns out! Here's the recipe:

Honey Mustard Pretzel Coated Chicken Fingers - One Serving
349 calories, 2.5g fat

3 Tbsp. Honey Mustard
2 Tbsp. Fat-Free Liquid Egg Substitute
5 oz. boneless skinless lean chicken breast, cut into 4 strips
2 dashes salt
2 dashes black pepper
1 ounce (about 10 twists) hard salted pretzels, finely crushed
2 tsp. granulated sugar

Preheat oven to 375 degrees.
Mix honey mustard and egg substitute together in a small bowl. Season chicken strips with salt and pepper, and then submerge in the mustard-egg mixture. Set aside to marinade for at least 5 minutes.
Mix crushed pretzels with sugar and spread mixture out on a plate. Spray a baking sheet with nonstick spray.
Thoroughly coat chicken strips with the pretzel-sugar mixture, and then transfer to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with non-stick spray.
Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until chicken is cooked through.


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