Recipes

I saw a great recipe on the Food Network (I am a little bit of an addict) where the chef made a Tilipia fillet coated in ground pretzels, and I couldn’t help but think that pretzel coating would make a great alternative to a traditional baked chicken finger.  On the show they coated the fish in mayo before breading it, which immediately made me think of mustard and greek yogurt, which are my go to substitutes for mayo.  I decided to combine them to bread the chicken and was really happy with the outcome.  I am planning on using the leftovers for salads during the week.

Weight Watchers Mustard Pretzel Chicken Fingers
Points: 3 Weight Watchers PointsPlus
Servings: 8
Serving Size: 1 chicken tender

Ingredients
1.5 lbs of chicken breast tenders (about 3 oz each)
1 cup of hard pretzels
1/2 cup non fat plain yogurt (you could also use non fat buttermilk)
2 tbsp whole grain mustard
2 tbsp yellow mustard or dijon mustard (whatever you like better)
3 tbsp red wine vinegar
salt and pepper
paprika (optional)

Instructions
1.Preheat your oven to 400 degrees.

2. In a food processor or blender, pulse the pretzels into a course bread crumb.  There will still be some small pretzel pieces which is what you want.  Set aside.

3. In a small bowl, combine the yogurt, mustards, and red wine vinegar and stir together well.  If it seems thick, you can add a little bit of water.  Pour half into a shallow bowl where you will coat the chicken and save half as a dipping sauce.

4.  Take out your chicken tenders and sprinkle with salt, pepper, and paprika if you decide to use it.  Then dip the chicken fingers into the mustard sauce, letting the excess drip off.  Then roll gently to coat in the pretzel crumbs.  Place onto a baking sheet coated with non stick cooking spray.

5.  Bake at 400 degrees for about 20 minutes until chicken is cooked through.  Serve with the mustard dipping sauce.