Monday, October 20, 2008

Pretzel Crusted Chicken Fingers

6 Chicken Breasts (each breasts cut into 3 to 4 pieces)
2 Large Eggs
1 Tsp Dijon Mustard
3 Cups Pretzels (coarsely ground)
2 Tsp Paprika
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
Dipping Sauce:
1/2 Cup Dijon Mustard
1/4 Cup Honey

Preheat oven to 350 degrees. Spray large baking sheet with non-stick cooking spray. In large shallow bowl combine eggs with 1 tsp dijon mustard. Whisk to blend. Combine crushed pretzels, paprika, onion powder and garlic powder on a plate. Stir to blend. Dip breasts in pretzel mixture, egg mixture, then back in pretzel mixture. Place breast pieces on baking sheet in a single layer. Bake until breasts are lightly browned and internal tempperature reaches 170 degrees or about 20-30 minutes. Flip breasts after 15 minutes of cooking time. Remove from oven. Serve immediately with mustard sauce.