Pretzel-Crusted Honey Mustard Chicken
by Rachael
adapted from Cinnamon Spice & Everything Nice
adapted from Cinnamon Spice & Everything Nice
2 cups panko crumbs
2 cups pretzel crumbs (I used pretzel sticks since it's easier to crumble.)
1/2 cup Sciabica's Mission Spring Harvest Olive Oil
1/2 cup Dijon mustard
1/3 cup honey
2 cups pretzel crumbs (I used pretzel sticks since it's easier to crumble.)
1/2 cup Sciabica's Mission Spring Harvest Olive Oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
2 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts
1/2 cup flour, plus more if needed
2 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts
1/2 cup flour, plus more if needed
1. Preheat oven to 400° F. Lightly grease with oil a large, non-stick baking sheet or roasting pan.
2. In a large skillet toast the panko crumbs over medium heat until lightly golden, stirring constantly. Remove from the pan and cool.
3. In a food processor, pulse the pretzels until coarsely ground. Add them to a medium bowl and mix with the panko crumbs.
4. Add the the olive oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
5. Season dressing with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
6. Pound the chicken breasts out to an even thickness. Season well with salt and pepper.
7. Pour half of the dressing into a large shallow bowl or dish. Put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish.
8. Working one at a time and using tongs, dredge the chicken in the flour then into the dressing, allowing excess to drip off. Then place the chicken into the pretzel crumbs and thoroughly coat. Place on greased baking sheet.
9. Bake 16 - 25 minutes depending on their thickness/size, or until cooked through.
10. Let the chicken sit 5 minutes before slicing. Serve with the remaining honey mustard dressing.
2. In a large skillet toast the panko crumbs over medium heat until lightly golden, stirring constantly. Remove from the pan and cool.
3. In a food processor, pulse the pretzels until coarsely ground. Add them to a medium bowl and mix with the panko crumbs.
4. Add the the olive oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
5. Season dressing with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
6. Pound the chicken breasts out to an even thickness. Season well with salt and pepper.
7. Pour half of the dressing into a large shallow bowl or dish. Put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish.
8. Working one at a time and using tongs, dredge the chicken in the flour then into the dressing, allowing excess to drip off. Then place the chicken into the pretzel crumbs and thoroughly coat. Place on greased baking sheet.
9. Bake 16 - 25 minutes depending on their thickness/size, or until cooked through.
10. Let the chicken sit 5 minutes before slicing. Serve with the remaining honey mustard dressing.
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