Pretzel Chicken Nuggets - KATV - Breaking News, Weather and Razorback Sports

Pretzel Chicken Nuggets

Serve with honey-mustard or sweet-and-sour dipping sauce for more sophisticated palates, or use good old mustard and ketchup for kids with less adventurous tastes. © iStockphoto.com Serve with honey-mustard or sweet-and-sour dipping sauce for more sophisticated palates, or use good old mustard and ketchup for kids with less adventurous tastes. © iStockphoto.com
  • RecipesMore>>

  • Gluten Free Tilapia, 8/14/14

    Gluten Free Tilapia, 8/14/14

    Friday, August 15 2014 1:46 PM EDT2014-08-15 17:46:19 GMT
    Peter Brave, Brave New RestaurantMore >>
    Peter Brave, Brave New Restaurant
    More >>
  • Mango Appeteasers, 8/20/14

    Mango Appeteasers, 8/20/14

    Wednesday, August 20 2014 10:44 AM EDT2014-08-20 14:44:49 GMT
    Michael LanariKitchen Bath ConceptsMangoesMozzarella BallsProsciutto (medium sliced)Fresh Mint LeavesToothpicksPeel the mangoes and cut into cubes.Cut the mozzarella into cubes.Cut the prosciutto slices in half.Rinse the mint leaves and gently pat dry.Take toothpicks and place 1 piece of mango, ½ slice folded prosciutto, 1 mint leaf, and 1 mozzarella cube on each.Serve immediately.More >>
    Michael LanariKitchen Bath ConceptsMangoesMozzarella BallsProsciutto (medium sliced)Fresh Mint LeavesToothpicksPeel the mangoes and cut into cubes.Cut the mozzarella into cubes.Cut the prosciutto slices in half.Rinse the mint leaves and gently pat dry.Take toothpicks and place 1 piece of mango, ½ slice folded prosciutto, 1 mint leaf, and 1 mozzarella cube on each.Serve immediately.More >>
  • Spicy Shrimp Tacos, 8/13/14

    Spicy Shrimp Tacos, 8/13/14

    Thursday, August 14 2014 12:35 PM EDT2014-08-14 16:35:07 GMT
    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>
    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>

 

 

For a fun twist on chicken nugget night, get your kids into the kitchen! These pretzel-coated tenders are as fun to make as they are to eat: With a rolling pin or meat tenderizer, your junior sous-chefs can help crush the pretzels inside a sealed food-storage bag, and they can coat the chicken by shaking the plastic bag with the flour and chicken inside.

Serve with honey-mustard or sweet-and-sour dipping sauce for more sophisticated palates, or use good old mustard and ketchup for kids with less adventurous tastes.

Makes 4 servings

Ingredients

4 fresh boneless, skinless chicken breasts

1/4 cup flour

1/4 cup fat-free egg product or 2 egg whites

1 tablespoon yellow mustard

2 cups fat-free mini-pretzel twists, finely crushed

Directions

1. Preheat oven to 400 F.

2. Spray baking sheet with nonstick cooking spray.

3. Cut each breast into six to eight bite-size pieces.

4. Place flour in a large plastic food storage bag.

5. In a small, shallow dish, blend egg product and mustard.

6. Place crushed pretzels in separate shallow dish.

7. Add chicken nuggets to flour in the bag; shake it to coat evenly.

8. Dip a piece of chicken in egg mixture; coat evenly with pretzels and place on the baking sheet.

9. Repeat with remaining chicken.

10. Bake at 400 F for about 10 minutes, or until the internal juices of the chicken run clear.

Nutrition information (per serving) 246 calories; 8.6 g fat; 101 mg cholesterol; 140 mg sodium; 6 g carbohydrate; 34 g protein.

This recipe was written by D. Kubovy.

 Copyright (c) 2010 Studio One Networks. All rights reserved. 

 

 

 

 

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.