4 skinless/boneless chicken breasts (halves)
6 Tablespoons egg whites (or whites from two eggs)
2 Tablespoons honey mustard
1 1/2 cup crushed pretzels (put pretzels in a ziplock bag and crush them with a rolling pin)
1/4 cup grated Parmesan/Italian cheese (I use fresh though you can probably use the canned version)
1/2 teaspoon dried thyme, crushed
Nonstick olive oil cooking spray
Preheat oven to 425. Using the flat side of meat mallet, gently pound chicken between two sheets of plastic wrap (or in a baggie) until even thickness.
Place egg whites and mustard in a shallow dish; beat with a fork to mix. In a larger shallow dish, combine crushed pretzels, cheese, and thyme.
Dip chicken in egg white mixture. Press into crumb mixture to coat. Place chicken in a single layer on an ungreased, foil-lined baking sheet. Sprinkle chicken with any remaining crumb mixture and press lightly. Coat with cooking spray.
Bake chicken uncovered for 14-18 minutes or until no longer pink (internal temperature of 170 degrees).
Now that I’ve dug this recipe out, I’m going to make it this week. 🙂