Tasty Tuesday: Honey Mustard Pretzel Chicken.

Made this chicken recipe last week, after pinning it and seeing it on my friend, Shelby's, blog (check it out!). Want to make it again already!

For the honey mustard sauce, if you're only cooking for two people, I suggest cutting the recipe in half. It made more than plenty.

 

Honey Mustard Pretzel Chicken

Recipe and photo found here.

 

4 cups hard pretzels (like sourdough), coarsely crushed

1/2 cup neutral tasting olive oil

1/2 cup Dijon mustard

1/3 cup honey (like clover or orange blossom)

1/4 cup bottled water (I doubt it really has to be bottled.)

3 tablespoons red wine vinegar

coarse salt and fresh ground black pepper

1 + 1/2 pounds boneless chicken breasts

 

 

Preheat the oven to 400° F. Set a wire rack (like an oven-safe cookie rack) over a large rimmed baking sheet.

 

In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Wipe the crumbs out of the food processor.

 

Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.

 

Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.

 

Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.

 

Set them on the wire rack and bake 20 – 25 minutes or until cooked through (internal temperature 165 – 174 degrees F.).

 

Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.