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Pretzel-Crusted Chicken Nuggets

February 3, 2013

Pretzel Crusted Chicken Nuggets (1)

These tasty little chicken nuggets make a great appetizer or meal.  Choose your favorite sauce to dip them in.

Pretzel Crusted Chicken Nuggets (2)

Preheat oven to 400 degrees.

Coat a large cookie sheet with cooking spray.

Pretzel Crusted Chicken Nuggets (5)

2 cups salted pretzels (about 3 oz.)

It is easier to weigh the pretzels, rather than measuring them.

Pretzel Crusted Chicken Nuggets (3)

1/2 cup grated Parmesan cheese

Place pretzels and Parmesan cheese in a food processor and pulse until coarsely ground and well mixed.  Transfer to a bowl.

Pretzel Crusted Chicken Nuggets (4)

1/4 cup flour

1/4 cup Hidden Valley dry salad dressing mix

1/4 tsp. pepper

Combine flour, dressing mix and pepper in a separate bowl.

2 eggs

Beat eggs with 1 tsp. water in a third bowl.

1 lbs. (2 breasts) boneless, skinless chicken breasts, cut into 2-inch pieces

Line up bowls in an assembly line.

Pretzel Crusted Chicken Nuggets (6)

Roll a chicken piece in flour mixture until thoroughly coated.

Pretzel Crusted Chicken Nuggets (7)

Dip in egg, allowing excess to drip off.

Pretzel Crusted Chicken Nuggets (8)

Transfer to pretzel mixture and turn until thoroughly coated.

Pretzel Crusted Chicken Nuggets (9)

Place on baking sheet.  Repeat with remaining pieces of chicken.

Pretzel Crusted Chicken Nuggets (10)

Bake until lightly browned – about 20 – 25 minutes.

Makes 4 servings

Weight Watchers: 9 PointsPlus per serving

Nutrition:  355 Cal., 8g Fat, 1g Fiber, 37g Pro., 30g Carb.

Recipe Source:  Revised from Dinner on a Dime cookbook

 

FULL RECIPE WITHOUT PICTURES —

PRETZEL-CRUSTED CHICKEN NUGGETS

2 cups salted pretzels (about 3 oz.)

1/2 cup grated Parmesan cheese

1/4 cup flour

1/4 cup Hidden Valley dry salad dressing mix

1/4 tsp. pepper

2 eggs

1 lbs. (2 breasts) boneless, skinless chicken breasts, cut into 2-inch pieces

Preheat oven to 400 degrees.

Coat a large cookie sheet with cooking spray.

Place pretzels and Parmesan cheese in a food processor and pulse until coarsely ground and well mixed.  Transfer to a bowl.

Combine flour, dressing mix and pepper in a separate bowl.

Beat eggs with 1 tsp. water in a third bowl.

Roll a chicken piece in flour mixture until thoroughly coated.  Dip in egg, allowing excess to drip off.  Transfer to pretzel mixture and turn until thoroughly coated.  Place on baking sheet.  Repeat with remaining pieces of chicken.

Bake until lightly browned – about 20 – 25 minutes.

Makes 4 servings

Weight Watchers: 9 PointsPlus per serving

Nutrition:  355 Cal., 8g Fat, 1g Fiber, 37g Pro., 30g Carb.

Recipe Source:  Revised from Dinner on a Dime cookbook

 

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