Chicken with Pretzels and Couscous Dinner can be done in 25 minutes when featuring quick-cooking chicken tenderloins rolled in a crunchy coating of peanuts and crushed pretzels. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 6, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 10 mins Total Time: 15 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 cup pretzel sticks ⅔ cup unsalted peanuts ¼ teaspoon crushed red pepper (optional) ½ cup refrigerated or frozen egg product, thawed 1 14 ounce chicken breast tenderloins ½ cup reduced-sodium chicken broth 1 16 ounce package frozen sweet peppers and onion stir-fry vegetables ½ cup uncooked couscous 2 tablespoon seasoned rice vinegar 1 tablespoon canola oil 1 Recipe Dipping sauce Dipping Sauce ⅓ cup plain yogurt 2 tablespoon yellow mustard 2 teaspoon honey Directions Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag. Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F). Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce. Makes 6 servings. Dipping Sauce In a bowl combine yogurt, mustard, and honey. Test Kitchen Tip: If you do not have a food processor, place pretzels in a large resealable plastic bag; seal bag and finely crush pretzels using a rolling pin or meat mallet. Finely chop 1/2 cup of the peanuts and add to pretzel crumbs in bag. Print Nutrition Facts (per serving) 336 Calories 12g Fat 31g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 336 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 39mg 13% Sodium 344mg 15% Total Carbohydrate 31g 11% Total Sugars 6g Protein 26g Vitamin C 27.2mg 136% Calcium 50.5mg 4% Iron 2.2mg 12% Potassium 245mg 5% Folate, total 24.2mcg Vitamin B-12 0.7mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.