3-Ingredient Recipes: Pretzel-Coated Honey Mustard Chicken Strips

My attitude on cooking during spring, summer and fall

My attitude towards cooking during spring, summer and fall

Spring is here and that means I’m outside roping, riding, running or gardening and generally getting dirty as much as possible. That leaves little time for preparing or even thinking about what we might be having for supper. So when I see something as simple as 3-ingredient honey mustard chicken strips on a Pinterest board, I’m all over that like white on rice.

I made these chicken strips one night when my dad came over for supper. They were pretty tasty and didn’t require much prep since they only require three ingredients. Read that again please, they only require three ingredients. Anything that requires a minimal amount of time and ingredients, while delivering tasty meat as the end-product, gets my vote of approval.

Pair them with some French fries, cottage cheese and a veggie (if you must), and you’ve got a protein-heavy supper that only took about 15 minutes of total prep.

Pretzel-Coated Honey Mustard Chicken Strips

Ingredients:

1 lb boneless, skinless chicken tenders (I cut up chicken breasts into strips; same thing)
1 1/3 cup ground up pretzels – I used Snyder’s of Hanover
1 cup honey mustard salad dressing

Lightly season chicken tenders with salt & pepper in a shallow dish, cover with honey mustard dressing and let marinate/soak while you go ride two horses and pick horse stalls (at least an hour, closer to two).
Using a food processer (and a meat mallet), grind up pretzels until they are similar to breadcrumbs. One chicken tender at a time, shake off excess dressing and coat in pretzel crumbs.
Place on greased wire rack and bake at 350 degrees F for 35 minutes. Serve immediately with dipping sauce of choice.

pretzel-coated Honey mustard chicken strips I have a tendency to overcook chicken, blame it on a bout of food poisoning aboard a 12-hr flight to Fiji for my honeymoon. So I overcooked them a bit and the were a tad dry. You should not do that, you should follow USDA guidelines and only cook the chicken to 165 degrees F. Additionally, you really want to make sure the pretzels are ground up well, hence using the meat mallet if your food processor doesn’t get them ground finely enough.