Pretzel Coated Chicken Nuggets with Honey Mustard Dipping Sauce

The other night my kids wanted chicken nuggets, and I agreed since I haven't made them in a while. However, I stopped buying the frozen kind months ago after my youngest finally saw the "foodie light" and started eating what I was cooking. So I decided to just cut up some chicken and then "bread" it with chopped up pretzels. It gave it a unique, tasty twist and wasn't salty like I thought it would be. These would also make a great appetizer for people of all ages. 

Pretzel Coated Chicken Nuggets with Honey Mustard Dipping Sauce
1 1/2# Boneless Chicken Breasts (approx. 3)
1 c. All-Purpose Flour
Egg Wash (2 eggs+1/4 c. 2% Milk)
2c. Snyders Sourdough Hard Pretzels, chopped (approx. 5-6 pretzels)

Rinse the chicken under cold water, trim any fat and cut into 1" cubes. Finely chop the pretzels in a food processor. Prepare three bowls: one for the flour, one for the egg wash, and one for the pretzels. Dip the chicken first in the flour, then in the egg wash then in the pretzels. Place on a baking sheet and bake at 425 degrees for 20 minutes or until chicken is cooked through. Serve with Honey Mustard Dipping Sauce. Makes approx. 25 pieces.

Points+=7 pts. per 5 chicken nuggets

Now, you can't have chicken nuggets without honey mustard! Well, at least not in this house. And this so SIMPLE, you'll never use that salad dressing again! 

Honey Mustard Dipping Sauce

1/4c. Grey Poupon Mustard

1/4 c. Honey

Whisk together until well blended.

Here's a tool from eRecipe.com that I'm thinking of adding to some of my recipes. What do you think? Will this be helpful?

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Enjoy!