Pretzel Crusted Chicken Tenders

Anyone else inspired by these nice cool September mornings to get outside and exercise?  I've been super excited about getting out of my basement workout routine and taking my morning exercise to the streets lately.  For some reason, the crisp morning air just makes me want to walk faster and farther.   I haven't replaced my video workout with a walk but I've started doing them both in the morning.  I usually start with a walk around the neighborhood and finish with an insanity or an asylum workout.  It sounds like a lot but it's definitely do-able.  (Especially since I have a good friend and an energetic canine to walk with me.) 

As soon as I started to add a walk to my exercise regiment, I noticed an increase in my appetite.  (Seriously - like instantly.)  Apparently I was burning more calories than I was aware of because I am hungry ALL DAY.  I was having a hard time finding quick snacks and lunches that I could grab when I'm in a hurry to satisfy my never ending appetite so to solve this problem, I've tried to make sure that I have lean protein (ie chicken) available in my frig at all times.  (In theory - I'll grab chicken before I grab chocolate if it's easily accessible.  I'll let you know how that goes.) 

I made a double batch of pretzel crusted chicken tenders last week so that I could have some leftovers in the frig for snacking.  (Too bad they were so good that we ate almost all of them for dinner.)  We did have a few tenders leftover and I ended up eating them cold - right out of the frig for lunch one day.  (My dad would be proud.)  I guess it goes without saying that these were really yummy - warm AND cold. 

Pretzel Crusted Chicken Tenders
5 Tablespoons cornmeal
1/4 cup milk
3 teaspoons Dijon Mustard
1 egg
1 cup finely crushed unsalted pretzels
1/4 teaspoon garlic power
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 chicken breast tenders

Preheat oven to 375.  Place 4 T. cornmeal in shallow bowl. 

Combine milk, 2 t. mustard and egg in shallow bowl.

Combine pretzels, 1 T. cornmeal,  garlic powder, sugar, salt and pepper.

Dredge chicken in cornmeal, then milk and then pretzel mixture.  Lightly coat chicken with cooking spray.

Heat oil in skillet.  Add chicken and cook 3 minutes or until browned. 

Place chicken in a pan and bake 7 minutes or until done. 

Serve with the dipping sauce of your choice.  In the Davis house - it's honey mustard.

It looks like I'll have to start making a TRIPLE batch of chicken tenders if I want to have leftovers for the week.  My whole family enjoyed these and if honey mustard isn't your thing - try them with barbecue sauce or a sweet and sour mixture.  Just make sure that you make plenty.

Ciao!

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