Pretzel Chicken Nuggets

For a fun twist on chicken nugget night, get your kids into the kitchen! These pretzel-coated tenders are as fun to make as they are to eat: With a rolling pin or meat tenderizer, your junior sous-chefs can help crush the pretzels inside a sealed food-storage bag, and they can coat the chicken by shaking the plastic bag with the flour and chicken inside.

Serve with honey-mustard or sweet-and-sour dipping sauce for more sophisticated palates, or use good old mustard and ketchup for kids with less adventurous tastes.

Makes 4 servings

Ingredients

4 fresh boneless, skinless chicken breasts

1/4 cup flour

1/4 cup fat-free egg product or 2 egg whites

1 tablespoon yellow mustard

2 cups fat-free mini-pretzel twists, finely crushed

Directions

1. Preheat oven to 400 F.

2. Spray baking sheet with nonstick cooking spray.

3. Cut each breast into six to eight bite-size pieces.

4. Place flour in a large plastic food storage bag.

5. In a small, shallow dish, blend egg product and mustard.

6. Place crushed pretzels in separate shallow dish.

7. Add chicken nuggets to flour in the bag; shake it to coat evenly.

8. Dip a piece of chicken in egg mixture; coat evenly with pretzels and place on the baking sheet.

9. Repeat with remaining chicken.

10. Bake at 400 F for about 10 minutes, or until the internal juices of the chicken run clear.

Nutrition information (per serving) 246 calories; 8.6 g fat; 101 mg cholesterol; 140 mg sodium; 6 g carbohydrate; 34 g protein.

This recipe was written by D. Kubovy.

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