Pret­zel-crusted Chicken Nuggets with Cran­berry-mus­tard Sauce

EatingWell - - NOSH | COOKING WITH KIDS -

AC­TIVE: 40 min TO­TAL: 40 min

Make some ex­tra sauce to spread on post-hol­i­day turkey sand­wiches.

Cooking spray

1 pound chicken ten­ders, cut into 2-inch pieces

1 tea­spoon poul­try sea­son­ing

1/4 tea­spoon salt

1/4 tea­spoon ground pep­per

2 ta­ble­spoons white whole­wheat flour

3 cups pret­zels

2 large eggs

11/3 cups cran­ber­ries, fresh or frozen

2/3 cup or­ange juice

1/4 cup honey

1 ta­ble­spoon Di­jon or whole-grain mus­tard

1. Pre­heat oven to 400°F. Place a rack on a rimmed bak­ing sheet. Coat with cooking spray.

2. Toss chicken in a bowl with poul­try sea­son­ing, salt and pep­per. Sprin­kle flour over the chicken and toss again.

3. Place pret­zels in a large seal­able bag. Crush with the bot­tom of a metal or plas­tic mea­sur­ing cup or meat mal­let un­til coarsely crushed. Pour into a shal­low dish. Beat eggs in an­other shal­low dish.

4. Shake any ex­cess flour off the chicken, dip in the eggs, let­ting ex­cess drip off, then roll in the pret­zels. Trans­fer to the pre­pared rack. Coat the chicken gen­er­ously on both sides with cooking spray.

5. Bake, turn­ing once half­way, un­til an in­stantread ther­mome­ter reg­is­ters 165°F, about 20 min­utes.

6. Mean­while, com­bine cran­ber­ries, or­ange juice and honey in a small saucepan. Bring to a boil over high heat. Re­duce the heat to a lively sim­mer and cook, stir­ring oc­ca­sion­ally, un­til the sauce thick­ens slightly, about 10 min­utes. Let cool for 5 min­utes, then puree in a mini food pro­ces­sor un­til mostly smooth. Mix in mus­tard. Serve with the nuggets.

SERVES 4: 6-8 nuggets & 3 Tbsp. sauce each

CAL 357 / FAT 6G (SAT 1G) / CHOL 102MG / CARBS 46G / TO­TAL SUG­ARS 23G (ADDED 17G) / PRO­TEIN 31G / FIBER 2G / SODIUM 366MG / POTAS­SIUM 178MG.

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