Pretzel Chicken

This recipe is proof you should pre-test your recipes before inviting company over. Or, that your multiplication factors were off. Or that you should read the ingredients list more carefully. Let’s just say last week’s version was not fit for photos.

I rewarded myself for my blogging efforts this week with a new camera lens, to take better low light photos, food photography and portraits. Food photography is challenging, and even more so when you’re under pressure to finish, so your guests can eat! These pretzel nuggets go great with beer. And fortunately, after hosting a second happy hour in less than a week, I now have room to stock actual groceries in my fridge.

Honey Mustard Pretzel Chicken Fingers
(Makes 1 serving, so multiply accordingly for more guests.)
3 T. honey mustard  (not honey mustard salad dressing)
2 T. fat-free liquid egg substitute
5 oz. chicken breast, cut into strips
2 dashes salt
2 dashes black pepper
1 oz. (about 10) hard salted pretzels, finely crushed
2 tsp. sugar

Preheat oven to 375 degrees. Mix honey mustard and eggs in a small bowl. Season chicken with salt and pepper and marinate in the mustard-egg mixture for 5 minutes.

To crush the pretzels, use a rolling pin over a Ziploc bag. Mix crushed pretzels with sugar and spread mixture on a plate. Spray the baking sheet with nonstick spray.

Coat the chicken with the pretzel mixture and then transfer to the baking sheet. Mist the tops of the strips with nonstick spray. Bake for about 10 minutes, flip chicken and bake another 10 minutes or until cooked through.