Pretzel-coated chicken bites with mustard-chipotle sauce
2
Points®
Total time: 23 min • Prep: 8 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Crunchy and tasty pretzels make a great coating for chicken pieces. It's a combination that we find irresistible. When chopping pretzels in a food processor, you need to watch carefully to avoid over processing: You want the pretzels to be in little pieces, not crumbs. Chipotle pepper sauce has a deliciously smoky, but not overly hot, flavor that nicely complements the chicken. For added convenience, the sauce can be made up to a day ahead and the chicken chunks can be coated up to several hours ahead. Both should be stored in the refrigerator until baking time. The sauce is also delicious with steamed green beans and baked potatoes.
Ingredients
Unsalted pretzel
2 oz, mini (about 1 cup)
Reduced calorie mayonnaise
⅓ cup(s)
Dijon mustard
2 Tbsp, whole-grain
Hot pepper sauce
2 tsp, or chipotle pepper sauce
Red wine vinegar
1 tsp
Black pepper
¼ tsp, freshly ground
Uncooked skinless boneless chicken breast
¾ pound(s), cut into 24 chunks
Instructions
1
Preheat the oven to 400°F. Spray a shallow baking pan with nonstick spray.
2
Pulse the pretzels in a food processor just until finely chopped, not ground (or crush with a meat mallet or rolling pin). Transfer to a zip-close plastic bag.
3
To make the mustard sauce, combine the mayonnaise, mustard, pepper sauce, vinegar, and pepper in a small bowl.
4
Put the chicken in a medium bowl and toss with 2 tablespoons of the mustard sauce until evenly coated. Add the chicken to the pretzels and seal the bag. Shake bag until chicken is evenly coated with pretzels.
5
Place the chicken in the baking pan in one layer. Spray the chicken lightly with nonstick spray. Bake until golden on the outside and cooked through, about 15 minutes. Pile the chicken on a plate and serve with the remaining mustard sauce. Yields 3 chicken bites per serving.
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