Name: Baked Honey Mustard Chicken Fingers
Ingredients: 2 tbsp no sugar stone ground mustard; 1 tsp light mayo; 1 tsp local grown honey; Your oz of chicken breast on plan. For this recipe I am using 6 oz.; ¾ oz pretzels finely crushed (unsalted); 1 tsp garlic powder or to your liking; 1 tsp onion powder or to your liking; ½ tsp smoked paprika or to your liking; Black pepper to your taste; 1 tsp local grown honey; 1 tsp melted butter; 1 tsp Cayenne pepper or to your liking; ½ tsp chili powder or to your liking; ½ tsp paprika or to your liking; Morton’s light salt to your taste.

Started April 20, 2020 3849 0 0

AuthorLesia Petrizio

Rating

One serving equals 1 protein, 1 starch, 1 fat.

Yields1 Serving

2 tbsp no sugar stone ground mustard

1 tsp light mayo

1 tsp local grown honey

Your oz of chicken breast on plan. For this recipe I am using 6 oz.

¾ oz pretzels finely crushed (unsalted)

1 tsp garlic powder or to your liking

1 tsp onion powder or to your liking

½ tsp smoked paprika or to your liking

Black pepper to your taste

For the dipping sauce:

1 tsp local grown honey

1 tsp melted butter

1 tsp Cayenne pepper or to your liking

½ tsp chili powder or to your liking

½ tsp paprika or to your liking

Morton’s light salt to your taste.

In a bowl, whisk tighter the mustard, mayo, and honey. Add in the chicken and toss well to coat. Set aside.

Preheat oven to 425. Line your baking sheet with parchment paper

In a bowl, add the pretzel crumbs, garlic powder, onion powder, paprika, a pinch of pepper and combine.

Take your coated chicken and dredge through the crumbs pressing gently to adhere. Place on the prepared baking sheet.

If you have an oil diffuser, spray the chicken top with 2 sprays. If you do not have you can skip.

Place in oven until chicken is cooked. Temp the chicken at 20 mins. 165 is the recommended safe temp for chicken. You all have cooked chicken, so you know how long in your oven it takes.

While the chicken is cooking, make the spicy dipping sauce.

CategoryChicken

Ingredients

2 tbsp no sugar stone ground mustard

1 tsp light mayo

1 tsp local grown honey

Your oz of chicken breast on plan. For this recipe I am using 6 oz.

¾ oz pretzels finely crushed (unsalted)

1 tsp garlic powder or to your liking

1 tsp onion powder or to your liking

½ tsp smoked paprika or to your liking

Black pepper to your taste

For the dipping sauce:

1 tsp local grown honey

1 tsp melted butter

1 tsp Cayenne pepper or to your liking

½ tsp chili powder or to your liking

½ tsp paprika or to your liking

Morton’s light salt to your taste.

Directions

In a bowl, whisk tighter the mustard, mayo, and honey. Add in the chicken and toss well to coat. Set aside.

Preheat oven to 425. Line your baking sheet with parchment paper

In a bowl, add the pretzel crumbs, garlic powder, onion powder, paprika, a pinch of pepper and combine.

Take your coated chicken and dredge through the crumbs pressing gently to adhere. Place on the prepared baking sheet.

If you have an oil diffuser, spray the chicken top with 2 sprays. If you do not have you can skip.

Place in oven until chicken is cooked. Temp the chicken at 20 mins. 165 is the recommended safe temp for chicken. You all have cooked chicken, so you know how long in your oven it takes.

While the chicken is cooking, make the spicy dipping sauce.

Baked Honey Mustard Chicken Fingers

Ingredients Directions