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Recipe of the Week--Pretzel Covered Chicken Nuggets
(Thank you Brittany Raby for sharing your Fast Track recipes!)
Pretzel Covered Chicken Nuggets
Makes one serving
6 oz of boneless skinless lean chicken breast, cut into chunks.
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup of hot mustard dressing from Fast Track recipe book
1 bag of Fast Track protein pretzels
Preheat oven to 400°F. Line a large baking sheet with aluminum foil.
Season chicken with salt and pepper.
Coat chicken in hot mustard sauce, let marinate for one hour.
Crush pretzels into crumbs. Place crushed pretzels into a bowl.
Place chicken chunks into bowl and cover with pretzels.
Bake for 8 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Baking times may vary, just make sure yours are cooked through.
Serve with hot mustard dipping sauce.
*On day 15, eggs will be added to your diet. to help pretzels coat chicken, combine one egg or two egg whites in hot mustard sauce before coating chicken chunks. The eggs help the pretzels cling to the chicken.
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