- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2022
Ingredients
Method
In food processor, pulse pretzels with paprika and onion and garlic powders, until pretzels resemble coarse crumbs. Transfer mixture to shallow dish. Place flour in separate shallow dish and lightly beat eggs in third shallow dish.
Preheat oven to 400°F. Line baking sheet with parchment paper. Season chicken strips with salt and pepper. Dredge in flour, turning to coat and shaking off excess. Dip in eggs, letting excess drip off. Dredge in pretzel mixture, turning to coat evenly.
Arrange chicken strips on prepared baking sheet and lightly spray with cooking spray. Bake, turning halfway though cooking time, until chicken is golden and no longer pink inside, about 15 minutes. Serve with Mustard & Maple Sauce, and coleslaw, if desired.
Mustard & Maple Sauce
In small bowl, combine 1/3 cup 2% plain Greek yogurt and 2 tbsp each Dijon mustard and maple syrup. Season with salt. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1/2 cup.
Nutritional facts PER SERVING
- Calories 350
- Total fat 9 g
- Saturated fat 2 g
- Cholesterol 190 mg
- Sodium 350 mg
- Total carbohydrate 24 g
- Fibre 1 g
- Sugars 9 g
- Protein 42 g
- Iron 2.6 mg
