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!
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!
A serious good recipe. I was left with about two cups extra pretzels. I think 2-3 cups would work rather than four cups. Two suggestions: One suggestion is tofilter the pretzels bits after using the food processor to remove the finer crushed pretzels leaving judged the course crushed. This will help the courser crushed pretzels stick to the chicken. Second warm the remaining honey mustard sauce before topping your freshly cooked chicken.
ReplyDeleteVictoria walker you don’t want to use honey mixture that was rolled in raw chicken. It needs to be discarded
ReplyDeleteHi Sisjoan! Because you divide the sauce in half before dredging the raw chicken through it, there is sauce that hasn't touched raw chicken. And that's the sauce you top the chicken with. I think Victoria was simply suggesting warming it first, rather than serving it at room temperature.
DeleteReally delicious! My husband especially loved this. We were only cooking two breasts so we used about a cup of crushed pretzels and it was enough. We only used 1 tbsp of vinegar and it was perfect.
ReplyDeleteSo glad you liked it!
DeleteDo you think this could work with pork tenderloin?!
ReplyDeleteAbsolutely! Try it out and let me know how it turns out!
Delete