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Pretzel & Honey-Coated Chicken Fingers (Stage 7)
INGREDIENTS:
  • - 10 oz raw boneless, skinless lean chicken breast cut into 8 strips
  • - ¼ tsp salt
  • - ¼ tsp black pepper
  • - ¼ cup honey mustard
  • - 2 tbsp yellow mustard
  • - ¼ cup liquid egg substitute (or all egg whites)
  • - 20 standard-sized whole grain pretzel sticks

1. Preheat oven to 375 degrees F. Season the chicken with salt and pepper and set aside.
2. In a large bowl, combine honey mustard, yellow mustard and egg substitute and whisk well. Add chicken to egg and mustard mix, set aside. Marinade for at least 5 minutes.
3. In a sealable plastic bag, crush pretzels until they are fine. Spread the pretzels over a large plate or dish and set aside.
4. Transfer chicken strips to the pretzel mix and coat. Transfer to a baking sheet and bake for 20 minutes (or until chicken is cooked through), flipping halfway.

Calories 175; Carbohydrates 16g; Fat 1.5g; Protein 18g; Serving Size 2 chicken strips; Recipe Yield 4 servings

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