Preheat over to 400F. Spray baking sheet with non-stick cooking spray. Cut each breast into 6-8 bite sized pieces. Place flour in small plastic food storage bag.
Blend egg and mustard; Place crushed pretzels in separate shallow dish. Add chicken nuggets to flour in bag; shake to coat evenly. Dip a piece of chicken in egg mixture; coat evenly with pretzels and place on baking sheet. Repeat with remaining chicken.
Bake at 450F oven for 9 to 11 mins. Serve with Sweet and Sour Dipping Sauce, Honey-Mustard Dipping Sauce, warmed barbecue sauce of ketchup.
Refrigerate leftovers immediately.
Originally Submitted
5/14/2008
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