Pretzel Chicken Nuggets
from Half Assed Kitchen
2 chicken breasts (partially frozen, because they're easier to dice that way)
3 Tablespoons olive oil
Several handfuls of pretzel sticks
Black pepper
1 egg
2 Tablespoons mustard
1-1/2 Tablespoons honey
Pour olive oil into non-stick or iron skillet.
Chop chicken breasts into bite-sized chunks. Crack egg into shallow bowl or plate. Put pretzels in a Ziploc and pound with a rubber mallet until broken into tiny pieces. Dump pretzel dust and pieces onto another plate or shallow bowl and grind in black pepper.
Dredge chicken pieces through egg, then through pretzels. Spread out evenly in skillet and cook over medium heat until golden and juices run clear (10 minutes or so).
Meanwhile, mix mustard and honey in small bowl for dipping.
Serves 2 to 3 adults.