Mustard Pretzel Chicken Fingers

Mustard Pretzel Chicken Fingers

  • Prepare: 10M
  • Cook: 25M
  • Total: 35M
Mustard Pretzel Chicken Fingers

Mustard Pretzel Chicken Fingers

Ingredients

  • Meat

    • 1 1/2 lb Chicken breast tenderloins
  • Condiments

    • 2 tbsp Dijon mustard
    • 2 tbsp Mustard, whole grain
  • Baking & Spices

    • 1 Salt and pepper just
  • Oils & Vinegars

    • 3 tbsp Red wine vinegar
  • Snacks

    • 1/2 cup Pretzels
  • Dairy

    • 1/2 cup Yogurt, nonfat plain
  • Time
  • Prepare: 10M
  • Cook: 25M
  • Total: 35M

Found on

slenderkitchen.com

slenderkitchen.com

192 0
Title:

Mustard Pretzel Chicken Fingers

Descrition:

I saw a great recipe on the Food Network (I am a little bit of an addict where the chef made a Tilipia fillet coated in ground pretzels, and I couldn’t help but think that pretzel coating would make a great alternative to a traditional baked chicken finger. On the show they coated the fish in mayo before breading it, which immediately made me think of mustard and greek yogurt, which are my go to substitutes for mayo. I decided to combine them to bread the chicken and was really happy with the outcome. I am planning on using the leftovers for salads during the week.

Mustard Pretzel Chicken Fingers

  • Meat

    • 1 1/2 lb Chicken breast tenderloins
  • Condiments

    • 2 tbsp Dijon mustard
    • 2 tbsp Mustard, whole grain
  • Baking & Spices

    • 1 Salt and pepper just
  • Oils & Vinegars

    • 3 tbsp Red wine vinegar
  • Snacks

    • 1/2 cup Pretzels
  • Dairy

    • 1/2 cup Yogurt, nonfat plain

The first person this recipe

slenderkitchen.com

slenderkitchen.com

192 0

Found on slenderkitchen.com

Slender Kitchen

Mustard Pretzel Chicken Fingers

I saw a great recipe on the Food Network (I am a little bit of an addict where the chef made a Tilipia fillet coated in ground pretzels, and I couldn’t help but think that pretzel coating would make a great alternative to a traditional baked chicken finger. On the show they coated the fish in mayo before breading it, which immediately made me think of mustard and greek yogurt, which are my go to substitutes for mayo. I decided to combine them to bread the chicken and was really happy with the outcome. I am planning on using the leftovers for salads during the week.