Skinny Crispy Pretzel Coated Chicken Recipes

PRETZEL AND PARMESAN CRUSTED CHICKEN

Steps:

• Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1 inch.
• Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.
• Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.
• Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Press chicken into pretzel mixture, coating both sides.
• Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.

SKINNY CRISPY PRETZEL-COATED CHICKEN

Steps:

• Preheat oven to 425°F. Using the flat side of a meat mallet, gently pound chicken between two sheets of plastic wrap just until even thickness.
• Place egg whites and mustard in a shallow dish; beat with a fork to mix. In a larger shallow dish, combine crushed pretzels, cheese, and thyme.
• Dip chicken into the egg white mixture. Press into crumb mixture to coat. Place chicken in a single layer on an ungreased foil-lined baking sheet. Sprinkle chicken with any remaining crumb mixture and press lightly. Coat with cooking spray.
• Bake chicken, uncovered, for 14 to 18 minutes or until no longer pink (170°F).

CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
• In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.

HONEY MUSTARD PRETZEL-COATED CHICKEN FINGERS

Steps:

• Preheat the oven to 375 degrees F.
• Season chicken strips with salt and pepper. Set aside.
• In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge the chicken and set aside to marinate for at least 5 minutes.
• Meanwhile, place pretzels in sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.
• Spray a baking sheet with nonstick spray.
• Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.
• Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.
• Eat and enjoy!

SKINNY CRISPY-COATED CHICKEN

Steps:

• Preheat oven to 375°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow dish combine tortilla chips, oregano, cumin, and pepper. Place egg in another shallow dish; beat lightly. Dip chicken in beaten egg, then coat with tortilla chip mixture.
• Arrange chicken in the prepared baking pan. Bake about 25 minutes or until chicken is no longer pink (170°F). If desired, serve chicken on a bed of shredded romaine with salsa and avocado slices.