Ingredients
4
(4-oz) skinless, boneless chicken breast halves
2
egg whites
2
tablespoons honey mustard
1 1/2
cups mini pretzels, crushed (about 1 cup)
1/4
cup grated Parmigiano-Reggiano cheese
1/2
teaspoon dried thyme, crushed
Nonstick olive oil cooking spray
Preparation
Preheat oven to 425°F. Using the flat side of a meat mallet, gently pound chicken between two sheets of plastic wrap just until even thickness.
Place egg whites and mustard in a shallow dish; beat with a fork to mix. In a larger shallow dish, combine crushed pretzels, cheese, and thyme.
Dip chicken into the egg white mixture. Press into crumb mixture to coat. Place chicken in a single layer on an ungreased foil-lined baking sheet. Sprinkle chicken with any remaining crumb mixture and press lightly. Coat with cooking spray.
Bake chicken, uncovered, for 14 to 18 minutes or until no longer pink (170°F).
