Weeknight dinner
Heat oven to 475(F). Fit a baking sheet with a rack and lightly coat with nonstick cooking spray.
Put pretzels in a food processor and mix to fine crush. Put on flat surface. Whisk egg whites and mustard in separate dish. In third dish, combine flour, paprika, garlic powder, 1/2 t salt and pepper. Reserve 3 tablespoons of mix for gravy.
Pound chicken breasts thin if not already. Dredge chicken in flour mixture, egg whites, then pretzels. Place on baking sheet, drizzle with olive oil and bake for 10-15 minutes.
Meanwhile, melt butter and add reserved flour mixture to make a roux. Add chicken broth and milk and whisk in. Turn up heat to boil and simmer. Take off heat and allow to thicken
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 469 | ||
Calories from Fat: 93 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 87.4mg | 27 % | |
Sodium 515.4mg | 18 % | |
Potassium 676.1mg | 18 % | |
Total Carbohydrate 59.9g | 18 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 54.4g | ||
Protein 37.1g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 469
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