Pretzel Coated Chicken Tenders 5 Ww Points Recipes

HONEY MUSTARD PRETZEL-COATED CHICKEN FINGERS

Steps:

• Preheat the oven to 375 degrees F.
• Season chicken strips with salt and pepper. Set aside.
• In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge the chicken and set aside to marinate for at least 5 minutes.
• Meanwhile, place pretzels in 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.
• Spray a baking sheet with nonstick spray.
• 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!

PRETZEL COATED CHICKEN TENDERS ( 5 WW POINTS)

Steps:

• Preheat oven to 450°F.
• Sprinkle chicken evenly with salt and pepper.
• Place egg whites in a small bowl.place crushed pretzels in a shallow dish.
• Dip chicken tenders in egg whites. dredge in pretzels, pressing firmly to coat. place chicken on a wire rack, and let stand ten minutes.
• Place a jellyroll pan in oven to heat while chicken stands.
• Coat chicken tenders well with cooking spray. remove hot pan from oven and coat with cooking spray. place chicken on pan in a single layer.bake at 450°F for 10 to 12 minutes or until chicken is done. serve with honey mustard.
• 4 servings.
• Serving size= 2 tenders and 1 tablespoon honey mustard.

PRETZEL-CRUSTED CHICKEN STRIPS

Steps:

• Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
• Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
• Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
• Serve alongside the reserved honey mustard.