Tuesday, August 26, 2014

Pretzel Chicken with Honey Mustard Sauce

When I eat pretzels, I always have some kind of mustard to dip it in: Dijon, honey mustard, or just plain yellow.  I've made recipes of fish and chicken dip in nut chips, but never pretzels.  So when I saw this recipe I knew I would make it and it would not disappoint.  Check, check.

It's another quick and easy recipe with ingredients you'll likely have on hand.  I served it with sauteed carrots and steamed Brussels Sprouts (both good with the mustard sauce, so you might want to make extra!)


4 boneless, skinless chicken breasts (about 1 pound)
1 cup crushed pretzels (about 1 1/2 oz)
1/2 tsp dry mustard
1 tsp onion powder
1/2 tsp black pepper
2 Tbsp plus 4 tsp Dijon mustard, divided
2 Tbsp white wine vinegar
1 Tbsp light mayo
2 tsp honey
2 tsp EVOO

Preheat oven to 425F.  Spray a large baking pan with cooking spray.  Wrap the chicken breasts in plastic wrap and gently pound to 1/4" thickness.  Set aside.

In a wide, flat bowl, place the pretzel crumbs, mustard powder, onion powder, and 1/2 tsp pepper, and stir to combine.

Smear 1/2 tsp of Dijon on each side of breast, and roll chicken in the crumb mixture until evenly coated (use finer crumbs to cover bare spots).  Place chicken on prepared baking sheet, lightly spray with cooking spray, and bake for 15-18 minutes, or until cooked through.

While chicken is baking, in a small bowl, whisk together the remaining Dijon, vinegar, mayo, honey, olive oil, a pinch of black pepper, and 1 Tbsp of water.  Serve each chicken breast wtih 1 Tbsp of the sauce.

Recipe Source:  "Eat What You Love Everyday," by Marlene Koch, p. 250

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