Make extras of this so that you can enjoy leftovers the next day. It’s delicious served either hot or cold, so go ahead and try it both ways to discover your preference.
—EILEEN KORECKO HOT SPRINGS VILLAGE, AR
PREP: 20 MIN. • BAKE: 40 MIN. • MAKES: 6 SERVINGS
4 cups miniature pretzels
5 cooked bacon strips, coarsely chopped
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1 egg
1/2 cup light or nonalcoholic beer
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 broiler/fryer chicken (3 pounds), cut up and skin removed
1. Place the pretzels, bacon, cheese and parsley in a food processor; cover and process until coarsely chopped. Transfer to a shallow bowl.
2. In another shallow bowl, whisk the egg, beer, flour and spices. Dip a few pieces of chicken at a time in beer mixture, then pretzel mixture. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until chicken juices run clear.
PER SERVING 6 ounces cooked chicken equals 283 cal., 9 g fat (3 g sat. fat), 98 mg chol., 498 mg sodium, 19 g carb., 1 g fiber, 30 g pro. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.