what you’ll need:

2 egg whites

TIP: You can use the entire egg, but omitting the yolk will save on cholesterol

1/4 cup honey

1 tablespoon prepared mustard

2 – 3 chicken breasts, cut into 1 inch nuggets or strips

150 g of gluten free Glutino pretzels

pepper to taste

1/2 cup potato starch (or other gluten free flour)

non-stick oil spray

What you’ll do:

Preheat oven to 400 degrees. Line cookie sheet with parchment paper.

In small bowl, mix together the honey and mustard.

Remove 2 tablespoons of the honey mixture and place in flat bowl. To these 2 tablespoons add 2 egg whites and lightly whip. Reserve the rest of the honey-mustard mixture for dipping sauce.

Crush the pretzels to small bits and pour into another shallow bowl.

TIP: We put them in a heavy plastic bag and crush them with a rolling pin. Great for relieving any pent up stress!

Place potato starch in a third bowl.

Take each piece of chicken and coat lightly in the potato flour. Remove and dip into the egg/honey/mustard mix. Let any excess drip off. Now generously roll in the pretzel crumbs.

Place onto cookie sheet and when the sheet is full, spray the pretzel chicken pieces with a non-stick oil spray. Turn them over and spray the other side.

Now bake in oven, turning once, for approximately 8 minutes per side.