Pretzel-Crusted Chicken Nuggets

 

Want to switch gears and bring you some savory treats to serve up at your holiday shindigs.  This one started out as a marriage of convenience, but quickly turned into a love affair.

I had waffle pretzels left over from the Itty Bitty Minty Bites and some chicken in the fridge so figured I'd introduce the two.  And these are baked, not fried, so don't make a huge mess in the kitchen.

Best part, they are good served hot, at room temp, and not that bad served cold either which is what you want in a party food.  Set them out and people can enjoy them whenever.

Pretzel-Crusted Chicken Nuggets

8-9 doz (2 cups) waffle pretzels, crushed
2 lbs boneless, skinless chicken breasts
1/2 cup honey mustard (about 1/2 of a 10.5 oz bottle)

Preheat oven to 400 degrees.

Crush the pretzels into small pieces.  For the best results, I put them in a gallon-sized bag and crush them with a rolling pin.  I did the pretzels in two batches.  Put the crushed pretzels in a shallow bowl and set aside.

Trim and cut the chicken breasts into double-bite sizes (or can make them smaller if you prefer).

Pour your honey mustard into a small bowl.

Dip the chicken chunks in the honey mustard then roll them in the crushed pretzels until well coated.

Place the crusted chicken on a lightly greased cookie sheet (or you can use parchment paper).

Bake for 9 minutes, or until the chicken is no longer pink inside.  Remove from oven and let sit for 3-5 minutes before removing from pan.

Ready to eat.  Can serve it up with some additional honey mustard on the side for dipping, but they are pretty good on their own.