Pretzel-Crusted Chicken Tenders with Honey-Mustard Dip - WW

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

5 spray(s) Cooking spray

3 Tbsp All-purpose flour

1 tsp Kosher salt

¼ tsp Black pepper

1 large egg(s) Egg

3 ½ Plain salted hard pretzel; oz

1 pound(s) Uncooked boneless skinless chicken breast; tenderloins

2 Tbsp Honey mustard

1 Tbsp Whole-grain mustard

1 Tbsp Light mayonnaise

Instructions

Preheat oven to 450°F. Set wire rack inside rimmed baking sheet and lightly coat rack with nonstick spray.

In wide shallow bowl, combine flour, salt, and black pepper. In another wide shallow bowl, beat egg. In third wide shallow bowl, place crushed pretzels. Dip each chicken tender in flour, shaking off any excess. Next, dip chicken into egg, allowing excess to drip back into bowl. Dip chicken into crushed pretzels, turning until coated and pressing so crumbs adhere. Arrange chicken in single layer on prepared rack. Repeat with remaining ingredients. Spray chicken with nonstick spray. Bake chicken until golden on the outside and cooked through, about 15 minutes.

Meanwhile, in small bowl, whisk both mustards, mayonnaise, and 1 tbsp warm water. Serve chicken with dip.

Serving size: 2½ oz chicken and 2½ tsp dip