Mustard Pretzel Chicken Fingers - Slender Kitchen
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Mustard Pretzel Chicken Fingers

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124
Calories 
13g
Carbs 
1g
Fat 
22g
Protein 
2
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe

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.

Prep Time

Mustard Pretzel Chicken Fingers

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
  • 1 1/2 lb chicken breast tenderloins
  • 1/2 cup pretzels
  • 1/2 cup nonfat plain yogurt
  • 2 tbsp whole grain mustard
  • 2 tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 1 U salt and pepper just to taste

Nutritional Facts

Serving Size: 
1 tender (142g)
Amount Per Serving
Calories 124
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 379mg
16%
Total Carbohydrate 13g
5%
Dietary Fiber 0g
2%
Sugars 2g
Protein 22g

Directions

  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, and pepper. 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.
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