Thursday, January 24, 2013

Honey Mustard Pretzel Chicken

Oh pinterest... words cannot describe my love!  I'd have to say that 99% of the time the recipes I try are amazing and this one is no different.  The recipe seemed easy enough but I made a few changes to the original to lighten it up a bit.  This was the perfect cold weather dinner and paired with steamed veggies and some homemade mashed potatoes, and then even more perfect sliced up over a salad the next day.

Honey Mustard Pretzel Chicken

1/2 cup honey mustard
1/4 cup Dijon mustard
2 tbs red wine vinegar
1/2 cup water
1-2 lbs boneless skinless chicken breasts
3 cups hard pretzels

1) Combine mustards, vinegar, and water in medium bowl,
2) Set aside 1/2 cup sauce for future dipping
3) Place chicken breasts and remaining sauce in Ziploc bag, coat chicken thoroughly
4) Coarsely grind pretzels (a food processor would work best but I also did this with a rolling pin and Ziploc baggie, the pieces just end up a little larger)
5) Remove chicken breasts from baggie and coat in pretzel crumbs
6) Bake on a wire baking rack over a cookie sheet in 350 degree oven for 20-25 depending on the thickness of chicken
7) Enjoy!

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