Pretzel Crusted Chicken with Ginger Orange Sauce

Friday, November 2, 2012

  • 4 (4-ounce) chicken breast, cut into strips
  • 2 egg whites, slightly beaten
  • 2 tablespoons prepared honey mustard
  • 1 tablespoon red wine vinegar
  • 1 cup crushed pretzels (about 1 1/2 cups pretzels)
  • ¼ cup grated Paremsan cheese
  • 1 teaspoon garlic powder
  • Cooking spray
  • 1 cup orange juice
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons reduced fat mayonnaise
  • 1½ tablespoons fat free, low sodium chicken broth
  • 1 teaspoon grated peeled ginger
  • The juice of one small lime
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground red pepper


  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.
  2. In a shallow bowl, whisk egg whites, vinegar, and honey mustard together until combined. In another shallow bowl, combine pretzels, cheese, and garlic powder.
  3. Dip chicken strips in egg mixture and then into pretzel mixture, pressing to coat evenly. Place on the prepared baking sheet. Repeat with remaining chicken strips.
  4. Coat the prepared chicken with cooking spray. Bake for 17 minutes, until coating is golden and chicken in cooked through.

  1. Bring orange juice to a boil in a small sauce pan over medium high heat. Cooking until reduced to about ¼ cup, about 10 minutes.
  2. Remove from heat and allow to cool completely. Whisk in remaining ingredients until smooth.
  3.  Drizzle the sauce on top of the chicken. 

Click here for Original Recipe and more Details

Photo Credit:


Post a Comment