pretzel and mustard baked chicken

* 3 lb skinless chicken parts (including bones)
* 2 cups pretzel nuggets
* 1/2 cup spicy brown mustard
* 2 tbsp skim milk
* 3/4 tsp kosher salt
* parchment paper

heat oven to 375°. pulse pretzels in a food processor until nuggets become coarse crumbs. whisk mustard, milk and salt in a bowl. line a large baking sheet with parchment paper. roll each piece of chicken in mustard mixture, rubbing off excess into a bowl. coat chicken with crumbs and place on baking sheet. bake until juices run clear when pierced with a fork, about 45 minutes to an hour. serve warm.

serves 4

430 calories per serving, 9.7 g fat (2.3 g saturated), 23.8 g carbs, 0.5 g fiber, 52 g protein

found here