Adults and kids alike devour these crunchy pretzel-coated chicken nuggets. What really makes them special is the tart-sweet cranberry dipping sauce. Make some extra sauce to spread on post-holiday turkey sandwiches.
Nutrition per serving may change if servings are adjusted.
1 pound chicken tenders, cut into 2-inch pieces
1 teaspoon poultry seasoning
¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons white whole-wheat flour
3 cups pretzels
2 large eggs
1⅓ cups cranberries, fresh or frozen
⅔ cup orange juice
¼ cup honey
1 tablespoon Dijon or whole-grain mustard
Preheat oven to 400°F. Place a rack on a rimmed baking sheet. Coat with cooking spray.
Toss chicken in a bowl with poultry seasoning, salt and pepper. Sprinkle flour over the chicken and toss again.
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.
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.
Bake, turning once halfway, until an instant-read thermometer registers 165°F, about 20 minutes.
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.
Serving size: about 8 nuggets and 3 tablespoons sauce
357 calories;6 g fat(1 g sat); 2 g fiber; 46 g carbohydrates; 31 g protein; 73 mcg folate; 102 mg cholesterol; 23 g sugars; 17 g added sugars; 182 IU vitamin A; 25 mg vitamin C; 28 mg calcium; 3 mg iron; 366 mg sodium; 178 mg potassium
Vitamin C (42% daily value)
Carbohydrate Servings: 3
Exchanges: 3½ lean protein, 1½ starch, 1 other carbohydrate, ½ fruit