Preheat oven to 400°F. Whisk together egg and mustard in a shallow bowl; stir together pretzels, breadcrumbs, and oil in a separate shallow bowl.
Dip chicken in beaten egg mixture, letting excess drip off; dredge in pretzel mixture to coat.
Place coated chicken on a greased wire rack on a rimmed baking sheet. Bake 18 to 20 minutes or until chicken is done. Serve with honey mustard for dipping.
Side Dish Ingredients
¾ lb Yukon Gold potatoes, peeled and cubed
¼ cup milk
2 Tbsp butter
¼ tsp salt, divided
¼ tsp pepper, divided
½ (12-oz) pkg frozen green peas
Side Dish Instructions
Combine potatoes and water to cover in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until tender.
Drain and return potatoes to pan. Add milk, butter, and ⅛ tsp each salt and pepper; mash to desired consistency.
Cook peas according to package directions. Sprinkle with ⅛ tsp each salt and pepper.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
5
13
18
Sat. Fat (g)
1
8
9
Protein (g)
29
9
38
Carb (g)
15
43
58
Fiber (g)
0
6
6
T. Sugs (g)
6
6
12
A. Sugs (g)
6
0
6
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