Recipes

Honey Mustard Pretzel-Crusted Chicken Fingers

Aired January 28, 2015

Serves 4-6
Ingredients

For the Honey Mustard Pretzel-Crusted Chicken Fingers:
1 1-pound package of chicken tenders
Salt and pepper
1/4 cup honey
1/2 cup Dijon mustard
1 5-ounce bag pretzels, any shape
1 tablespoon fresh thyme, chopped
Olive oil cooking spray

For the Honey-Dijon Barbecue Sauce:
1 tablespoon olive oil or canola oil
1/4 cup grated onion
2 large cloves garlic, finely chopped or grated
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1/4 cup Acacia or clover honey
1/3 cup Dijon mustard
1 cup tomato sauce
Coarse black pepper, to taste
Hot sauce, to taste

For the Jicama and Apple Slaw:
2 tablespoons cider vinegar
Juice of 1/2 lemon
3 tablespoons grated onion
3 tablespoons honey, Acacia or light clover
3 tablespoons vegetable or canola oil
1 teaspoon celery seed
Salt and pepper
1 small to medium jicama root, peeled and cut into thin sticks
1 large Honeycrisp apple, peeled and cut into sticks
2 ribs celery and leafy tops, cut into matchsticks
1 carrot, cut into matchsticks
 

Preparation

Preheat oven to 375°F.

Season the chicken tenders liberally with salt and pepper.

In a shallow dish, whisk together the honey and Dijon mustard until smooth.

Put pretzels into the bowl of a food processor and pulse to medium-sized crumbs. Place crumbs into a shallow dish and add chopped thyme.

Coat chicken tenders first in the honey mustard and then with the crushed pretzels.

Place the breaded chicken tenders on a sheet tray lined with a cooling rack. Spray the chicken tenders with cooking spray and place into the oven for 20 minutes or until crispy and brown.

For the barbeque sauce, heat oil in a small pot over medium-high heat. Add onion and garlic, stir 1-2 minutes, then add vinegar, Worcestershire, honey, mustard, tomato sauce, and pepper. Simmer to thicken over low heat, about 15 minutes. Add hot sauce to taste.

Serve chicken with barbeque sauce and Jicama and Apple Slaw alongside.


For the Jicama and Apple Slaw:
In a large serving bowl, whisk together vinegar, lemon juice, onion honey, oil and celery seed. Add jicama, apple, celery and carrot; toss to coat and chill.

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