I made this chicken last weekend when we had family in visiting...this drives my husband nuts when I try out new recipes when we have guests...just because one little time dinner turned out awful! (Seriously, it was barely edible. Oops!) I say, this is the occasional price we pay for wonderful food exploration! And this Honey Mustard Pretzel-Crusted Chicken is a fantastic example of just that! It. Was. Delish.
So here you have it...tasty AND company-worthy! (My 4 year old loved it too...I mean, who doesn't love pretzels and honey mustard!)
Honey Mustard Pretzel-Crusted Chicken (from cinnamonspiceandeverythingnice.com)
4 c. hard sourdough pretzels, coarsely crushed
1/2 c. olive oil
1/2 c. Dijon mustard
1/3 c. honey
1/4 c. water
3 tbsp red wine vinegar (or other mild vinegar...I used white wine because it's what I had on hand)
coarse salt and black pepper
1 1/2 lb boneless, skinless chicken breasts
Preheat oven to 400 degrees. Set wire rack (like oven-safe cookie rack) over large baking sheet (I put foil over my baking sheet too to catch the drips and help with clean-up). In food processor, pulse the pretzels until coarsely ground (mall crumbs with some small pretzel pieces). Then add them to a large shallow bowl. Wipe crumbs out of food processor. Add oil, mustard, honey, water and vinegar to food processor and mix until smooth. Season with salt and pepper to taste. Pour half of the dressing into a large shallow bowl. Coat chicken in dressing then dredge in pretzel crumbs, using your hands to pat them on and coat evenly. Set them on the wire rack and bake 20-25 minutes (a little longer for thicker breasts) or until internal temperature reaches 165 degrees. Let the chicken sit for 5 minutes before serving with remaining honey mustard dressing.
I served the chicken with mashed potatoes, steamed, buttered green beans and fresh, bakery bread. Obviously there are lots of options for fabulous accompaniments...whatever strikes your fancy, really.
Until next time, happy cooking!