Zesty Pretzel Coated Chicken Strips
Day is running short as we had to go to do a little shopping this morning and this afternoon, we have a load of dirt coming in to fill some driveway ruts that we acquired during all the rain this summer. Also needed some extra dirt for planting my veggies that I started weeks ago. We got a late start with them because we thought we were going up north and they would die while we were gone. Don’t know if we will get many veggies from them, but I’d be happy with some fresh cukes and tomatoes.
I’ve been reading so much about pretzels being used for battering chicken, something I had never tried, I decided to experiment with it the other evening for dinner. The one thing I noticed with most of the recipes was the ingredient, honey mustard and I wanted more zing than sweetness. Not too disappointed with my first try but would like to try again as I did seem to overcook them a tad bit. Actually, I left husband in charge while I took a quick shower, so can I blame him, sure I can!
- 1 lb chicken breasts, cut in strips
- 1 egg
- 2 tbsp horseradish mustard
- 1 to 1-1/2 cups crushed pretzels
- Salt and pepper to taste (my pretzels had ample salt so I did not add extra)
- Combine the egg and mustard and blend well.
- Dip chicken in egg mixture to coat.
- Dip chicken in the pretzels to which you have added salt and pepper, pressing chicken into them to coat well.
- Place chicken on a cookie sheet that has been sprayed with cooking oil.
- Bake in a 375 degree oven for about 20 to 30 minutes, turning half way during the baking time.
- Baking time may vary according to thickness of the chicken strips.
Next time I am going to try adding a little extra horseradish to the egg mixture to get more kick. Hope you enjoy, it’s Pretzel Month!