Friday, January 25, 2013

Pretzel Chicken Strips

1/2 cup honey
1/4 cup Dijon mustard
1 1/2 pounds boneless, skinless, chicken strips
2 1/2 cups crushed pretzels

Preheat oven to 350 degrees. In small bowl, combine honey and mustard. Mix well. 

Dip chicken strips in honey mixture, 

dredge chicken in pretzel crumbs, place on baking sheet sprayed with non-stick cooking spray.
Repeat process on remaining chicken.  Discard unused honey mustard mixture.

Bake 35 to 40 minutes or until chicken is cooked through.  Makes 6 servings.

When I see pretzels, I always think of the pretzel sellers on the streets in New York.  I would like to try one of those pretzels, but I saw a story on TV where they tested the carts, and the result was not good.  It was full of things I don't want to eat.

My son Tyler jokes that 20/20 (a show that reports on all kinds of dangers that are out in the world) ruined his childhood.  He is an only child, so I may have been a little over protective.  But like the saying goes; it is better to be safe than sorry.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
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GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!


  1. Good use for those pretzels! It sounds like a yummy combination with the chicken. Funny about Tyler and 20/20! I pretty much did the same with our sons. That street food always looks good though!

  2. Oh my goodness! These look so tasty. My favorite dipping sauce for chicken strips is honey mustard so this would be an awesome salty and crunchy change up. I can't wait to try this out!

  3. I love pretzel anything, these would be fun and delicious. thanks.