Pretzels are my guilty pleasure … and when you dip them in honey mustard sauce… well now your talking. So, combine those great flavors with chicken and you have a home run meal!
Preheat oven to 425 degrees. Spray a large baking pan with non-stick spray. Place the chicken into a plastic bag and pound each breast until 1/4 inch thick. Set the chicken aside.
In a bowl big enough to dredge the chicken in, combine pretzel crumbs, mustard powder, onion powder, and 1/2 teaspoon pepper.
Smear each chicken breast with Dijon mustard and then roll into the pretzel crumb mixture until evenly coated. Place each breast on the baking sheet. Bake for 15 to 18 minutes or until cooked to 160 degrees.
While the chicken is baking prepare the honey mustard sauce. You can make your own or buy, this sauce is a little less sweet and tangier than store bought.
In a small bowl whisk together Dijon, vinegar, mayonnaise, honey, olive oil and a pinch of black pepper and 1 tablespoon of water.
4 boneless skinless chicken breasts (about a pound)
2/3 cup crushed pretzels
1/2 teaspoon mustard powder
1 teaspoon onion powder
1/2 teaspoon black pepper
Dijon mustard for the chicken (about 2 tablespoons)
Dijon mustard for the sauce 4 teaspoons
2 tablespoons white wine vinegar
1 tablespoon light mayonnaise
2 teaspoons honey
2 teaspoons olive oil
(credit: Eat What You Love Everyday – Marlene Koch)