0.3 cup tablespoons honey mustard plus more, for optional dipping
0.3 cup liquid egg substitute fat-free
20 standard-sized pretzel twists salted hard mini thin (not )
0.3 teaspoon salt
10 ounces chicken breast raw boneless skinless lean cut into 8 strips
Equipment
bowl
baking sheet
oven
whisk
ziploc bags
tongs
meat tenderizer
Directions
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.
