Pretzel Chicken Strips
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 240.1
- Total Fat: 2.4 g
- Cholesterol: 66.3 mg
- Sodium: 1,138.5 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 0.8 g
- Protein: 29.0 g
View full nutritional breakdown of Pretzel Chicken Strips calories by ingredient
Number of Servings: 4
Ingredients
-
1/2 cup fat-free buttermilk
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
1 tablespoon orange marmalade
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 lb boneless skinless chicken tenders (or boneless, skinless chicken breasts, cut into 3-inch strips)
3 cups pretzel sticks
2 tablespoons melted butter (optional)
mustard (optional)
Directions
Preheat oven to 400 degrees F.
Whisk together the buttermilk, mustard, rice vinegar, orange marmalade, salt and pepper in a large plastic container.
Add chicken tenders to the marinade, turning with tongs to coat well.
Place in refrigerator for 5-10 minutes.
Meanwhile, prepare the pretzels by placing them in a 1 gallon-size ziploc bag and crushing them with a rolling pin. (Pound the pretzels gently with the side of the rolling pin to crush.) Spread pretzels out in a shallow dish or plate.
Remove chicken from refrigerator. Spray a baking sheet with nonstick spray. Make an assembly line by placing the chicken first, then the crushed pretzels, then the baking sheet. Dip each chicken tender in the crushed pretzels, turning to coat. Place on prepared baking sheet.
Drizzle chicken tenders with melted butter. if desired. Not included in calculations.
Bake on the center rack of the oven 12 to 15 minutes until chicken is golden brown and cooked through. Drizzle with mustard.
4 servings 4ounces a piece.
Number of Servings: 4
Recipe submitted by SparkPeople user WATERCOLORMOM.
Whisk together the buttermilk, mustard, rice vinegar, orange marmalade, salt and pepper in a large plastic container.
Add chicken tenders to the marinade, turning with tongs to coat well.
Place in refrigerator for 5-10 minutes.
Meanwhile, prepare the pretzels by placing them in a 1 gallon-size ziploc bag and crushing them with a rolling pin. (Pound the pretzels gently with the side of the rolling pin to crush.) Spread pretzels out in a shallow dish or plate.
Remove chicken from refrigerator. Spray a baking sheet with nonstick spray. Make an assembly line by placing the chicken first, then the crushed pretzels, then the baking sheet. Dip each chicken tender in the crushed pretzels, turning to coat. Place on prepared baking sheet.
Drizzle chicken tenders with melted butter. if desired. Not included in calculations.
Bake on the center rack of the oven 12 to 15 minutes until chicken is golden brown and cooked through. Drizzle with mustard.
4 servings 4ounces a piece.
Number of Servings: 4
Recipe submitted by SparkPeople user WATERCOLORMOM.