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Pretzel Crusted Chicken with Ginger-Orange Sauce Recipe

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This recipe for Pretzel Crusted Chicken with Ginger-Orange Sauce is from The McCollum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SAUCE
1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced fat mayonnaise
1 1/2 tablespoons fat free, low sodium chicken broth
1 teaspoon grated peeled ginger
The juice of one small lime
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
CHICKEN
4 (4-ounce) chicken breast, cut into strips
2 egg whites, slightly beaten
2 tablespoons prepared honey mustard
1 tablespoon red wine vinegar
1 cup crushed pretzels (about 1 1/2 cups pretzels)
1/4 cup grated Paremsan cheese
1 teaspoon garlic powder
Cooking spray
Directions:
Directions:
To prepare sauce: Bring orange juice to a boil in a small sauce pan over medium high heat. Cooking until reduced to about 1/4 cup, about 10 minutes. Remove from heat and allow to cool completely. Whisk in remaining ingredients until smooth.
To prepare the chicken: Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.
In a shallow bowl, whisk egg whites, vinegar, and honey mustard together until combined. In another shallow bowl, combine pretzels, cheese, and garlic powder.
Dip chicken strips in egg mixture and then into pretzel mixture, pressing to coat evenly. Place on the prepared baking sheet. Repeat with remaining chicken strips.
Coat the prepared chicken with cooking spray. Bake for 17 minutes, until coating is golden and chicken in cooked through.
Serve with sauce drizzled over top.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The pretzel coating makes this a healthier alternative when you're craving chicken strips
Calories 260; Fat 5.5 g; Carbohydrate 17 g; Fiber 1 g; Protein 31 g

 

 

 

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