This is a quick, healthy baked chicken recipe for when you want something different.
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. 🙂
Silver James 
Ooh, that sounds good – I’m going to have to give it a try. And the pretzels would give it a salty goodness, perfect when I’m craving potato chips. Thanks, Silver 😉
It really is a yummy recipe, with a sweet/salty/tart flavor, and really quick to fix. Let me know what you think when you make it. 🙂 (And pretzels are “healthier” than potato chips. *nods*)
This recipe is so interesting! 🙂
Easy and yummy! And actually pretty healthy. 210 calories (30 from fat), 10g of carbs, 31g of protein. 🙂
Thanks for stopping by and commenting.
You are very welcome and thank you for the extra information! 🙂
Ooo, sounds yummy! And now I’m hungry.
I’m back on a modified Dukan cuz…weight gain. 😦 And yeah, I’m hungry too. 😆