Pretzel Chicken Nuggets by Shirley Plant

Prepare a healthy post-school snack or dinner fast!

Gluten- Free Pretzel Chicken Nuggets with Dipping Sauce
 
Ingredients
•    1lb boneless, skinless chicken cut into strips or bite sized pieces
•    2 cups Mary’s plain or curry flavoured gluten-free pretzels
•    1/4 cup tapioca starch
•    1 tsp sea salt or garlic powder
•    1/4 tsp pepper
•    1 egg
•    2 tbsp honey
•    2 tbsp grainy Dijon mustard

Ingredients
Dipping Sauce
•    1 cup peaches
•    1/4 cup water
•    2 tbsp tomato paste
•    2 tbsp honey
•    1 tbsp lemon juice
•    1 tsp grainy Dijon mustard
•    1 tsp garlic

Directions
1.    Place pretzels in a plastic bag and with a rolling pin crush into small pieces
2.    In a bowl mix tapioca, salt and pepper
3.    In a bowl mix egg, honey and mustard
4.    Take a few pieces of chicken at a time and dredge in tapioca mixture, then in in egg mixture, then put into plastic bag and shake and coat with pretzels
5.    Place on a parchment lined cookie sheet and bake 350F for 15-20 minutes depending in size of chicken pieces
6.    Mix sauce ingredients together in a blender or food processor and dip chicken into sauce.

Recipe by Shirley Plant- Nutrition Coach and Author of Finally Food I Can Eat
www.deliciousalternatives.com. Follow her on Twitter via @sherrecipes