Tuesday, September 7, 2010

Pretzel-Coated Chicken Tenders

My 5 year old declared these "super-duper good!"...I hope they will be a hit in your family too :)

(there are no quantities...you can easily adjust to how big a batch you would like to make)

prepared honey mustard
chicken (breast cut into wide strips, or tenders)

Place pretzels in the bowl of a food processor & pulse until it resembles bread crumbs (you can also place them in a sealed plastic bag & crush them with something heavy).

Squeeze or spoon some honey mustard into a small bowl, just a few tablespoon (this way you don't contaminate your whole jar with chicken germs).

Brush both sides of the chicken strips with a thin coat of the mustard, then roll in the pretzel crumbs...pressing down to stick the crumbs to the chicken.

Place the chicken on a greased baking sheet & into a 350 oven for about 20 minutes (watch them...it really depends on the size of you chicken & they cook fast).  Enjoy with your favorite dip...or more honey-mustard.

using the same technique, substitute:

toasted panko bread crumbs for the pretzels
dijon mustard for the honey mustard
boneless pork chops for the chicken

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