That title is a mouthful. I know. I get it. There just isn’t any other way to say it and so, there it is.
Have you tried Pretzel Crisps yet? They’re the pretzel that’s actually a cracker but really a pretzel just thinner….like a cracker. I’m addicted to the Everything Pretzel Crisp and just in case you were wondering….this post is not sponsored by Pretzel Crisps. I bought these myself, a total impulse purchase. I can eat the whole bag. In minutes. But, in my defense, the bag is really small so it’s easy to reach the bottom in no time flat.
I pulverized the pretzel/crackers in the food processor to make the perfect coating for chicken fingers which I had, previously, marinated in yogurt (yes, Chobani) before I gave them their pretzel bath.
And my new friends at Maille sent me some amazing mustards to try out so I, naturally, chose the Honey Mustard to pair with these awesome chicken fingers. I whisked a good amount of the mustard with some apple cider and greek yogurt for a low-fat dipping sauce that I will be morphing into a salad dressing this week. It.Was.Ridiculous. I wanted to climb in the bowl. I’m convinced it was because the Maille Honey Mustard is the best I’ve ever had. It will be my new go-to for all sandwiches in the future. A little sweet, a little hot….you could win the mustard challenge with this stuff but I’m sure that would be cheating. I wish I could send this mustard to you. Really….I would ship out cases because if you like mustard, you will love this.
Back to the recipe….this is a great weeknight meal. You can marinade the chicken overnight and then pull everything together pretty quickly when you’re ready to eat. Less than 30 minutes and that’s if you’re a slow poke.
Pretzel Crusted Chicken Fingers with Apple Cider Honey Mustard Sauce
3 large chicken breasts, cut into strips and trimmed of fat
3/4 cup plain low-fat greek yogurt (I used Chobani 2% Plain)
1 teaspoon onion powder
1/2 teaspoon garlic powder
Pinch of salt and pepper
1 cup panko bread crumbs
1 7.2 ounce package Everything Pretzel Crisps
1/2 cup Honey Mustard (I used Maille)
1/3 cup plain low-fat greek yogurt (I used Chobani 2% Plain)
1/3 cup apple cider
In a small bowl, whisk together the 3/4 cup yogurt, onion powder, garlic powder, salt and pepper. Pour the mixture into a large zip top bag and add the chicken. Press out all the air, seal and marinade at least 3 hours or overnight.
Preheat the oven to 450 degrees.
In a food processor, pulse the bread crumbs and Pretzel Crisps until small crumbs form. Pour the mixture into a bowl and set aside.
Place a baking rack on a baking sheet and spray with cooking spray.
Remove the chicken strips from the marinade and dip into the pretzel mixture pressing on them to adhere. Place the strips on the baking rack and repeat until all strips are coated. Spray the strips with cooking spray and bake 13-15 minutes or until the chicken is cooked through.
While the chicken is cooking, whisk together the mustard, yogurt and apple cider.
Serve the chicken fingers immediately with the mustard sauce.
Disclaimer: Maille provided the mustard for this post at no cost to me. The views and opinions expressed on this blog are purely my own.