Playing Ryan Scott's Pretzel-Crusted Chicken Fingers with Mustard-Sour Cream Dipping Sauce
  • 2 chicken breasts
  • Salt and freshly ground pepper
  • 1 egg, lightly beaten
  • 1 Glutino Pretzel Rings
  • Olive oil
  • 2 teaspoons ground mustard
  • 1/2 teaspoon sugar
  • 1 16-ounce container sour cream
  • 4 cups Cap It liquid water enhancer

Slice chicken through middle to make thinner. Season with salt and pepper. Cover chicken in egg.

In a large ziplock bag, crush pretzel rings. Place chicken inside and shake to coat.

In a large skillet, heat olive oil and cook chicken on both sides for about 3-5 minutes or until cooked through.

Mix mustard, sugar and sour cream together. Serve chicken tenders with side of mustard-sour cream sauce and Cap It water.