Healthified Crispy Pretzel-Coated Chicken

 

4

4-ounce skinless, boneless chicken breast halves

2

egg whites

2

tablespoons honey mustard

1 1/2

cups mini pretzels, crushed (about 1 cup)

1/4

cup grated Parmigiano-Reggiano cheese

1/2

teaspoon dried thyme, crushed

Nonstick olive oil cooking spray

• 1 Preheat oven to 425ºF. Using the flat side of a meat mallet, gently pound chicken between two sheets of plastic wrap just until even thickness.
• 2 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.
• 3 Dip chicken into the 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.
• 4 Bake chicken, uncovered, for 14 to 18 minutes or until no longer pink (170°F).