Honey Mustard Pretzel-Coated Chicken Fingers

Ingredients

• 10 ounce(s) chicken breasts sliced into 8 strips
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1/4 cup(s) honey mustard plus 2 tbs.
• 2 eggs beaten
• 20 standard sized pretzel twists crushed
• 1 tablespoon(s) sugar plus 1 tsp.

Preparation

1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.


2. Season chicken strips with salt and pepper. Set aside.


3. In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge chicken in mustard-egg mixture, and set aside to marinate for at least 5 minutes.


4. Meanwhile, place pretzels in a 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.


5. 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.