tasty thursday

Honey Mustard Pretzel Chicken

2 cups panko crumbs

2 cups pretzel crumbs

1/2 cup olive oil

1/2 cup dijon mustard

1/3 cup honey

1/4 cup water

3 tablespoons red wine vineyard

salt/pepper

1 1/2 lbs boneless skinless chicken breasts

1/2 cup flour 

Preheat Oven to 400.  Lightly grease with oil a large non stick baking sheet.  

In a large skillet over medium heat, toast the panko crumbs until lightly golden (stirring constantly).  Remove from pan and allow to cool.

In a food processor (or blender), pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the toasted panko crumbs.  Wipe any excess 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/pepper.  Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.  

Pound your chicken breasts to an even thickness using a mallet.  Season with salt/pepper.

Set up your dredging station: 

Pour half of the dressing into a large (but shallow) bowl/dish, and put your flour on a large plate.  Add half the pretzel mixture to a large shallow bowl/dish (and add the remaining half pretzel crumbs to the dish as needed).  

Working one a time (and using tongs), dredge the chicken in the flour then into the dressing allowing excess to drip off before rolling/dipping it into the pretzel crumbs (patting them on if needed).  

Place chicken on greased baking sheet and baked 16-25 minutes (depending on thickness/size) or until cooked through.  Internal temp should be 165-174 degrees.  

Let chicken sit 5 minutes before serving (and drizzle the remaining honey mustard dressing overtop).  

Amazing dish; Enjoy!

Thanks for walking with us,

JL