Ingredients: |
Ingredients: 1/2 lb unsalted pretzels, finely crushed
3 eggs whites, lightly beaten
1 Tbsp brown mustard
1/2 cup all-purpose flour
1 Tbsp paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 lbs uncooked chicken tenders (fillets)
2 Tbsp butter
1 cup reduced-sodium chicken broth
1 cup 2% milk
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Directions: |
Directions:Heat oven to 475ºF. Fit a baking sheet with a rack and lightly coat with nonstick cooking spray.
Place pretzels in a shallow dish. Whisk together egg whites and mustard in another shallow dish. In a third shallow dish, combine flour, paprika, garlic powder,1/2 tsp of the salt and the black pepper. Reserve 3 Tbsp of the flour mixture for gravy.
Dredge chicken in flour, then dip in egg, allowing excess to drip off, and coat with pretzel crumbs. Place chicken on prepared rack. Bake at 475ºF for 15 minutes or until internal temperature registers 160ºF.
In a small saucepan, melt butter over medium heat; stir in reserved flour mixture and cook 30 seconds. Whisk in broth and milk and bring to a boil. Reduce heat; simmer 1 minute or until thickened.
Sprinkle remaining 1/2 tsp salt over chicken. Serve with gravy and, if desired, Collards and Turkey Bacon (Recipe follows).
COLLARDS WITH TURKEY BACON:
In a large saucepan, heat 1 Tbsp olive oil over medium-high heat. Add 6 slices turkey bacon cut into thin ribbons and 3 cloves chopped garlic. Cook 1 minute, until bacon just starts to crisp. Add a large bunch of rinsed collard greens that have been cut into 1-inch strips and 1/4 tsp salt. Reduce heat to medium. Cook, covered, 30 minutes or until tender, stirring occasionally |
This recipe for Pretzel-Coated "Fried" Chicken with Gravy is from