A while back, I purchased several bags of a different brand of pretzels than what I usually buy for my family. After the family sample the pretzels, they informed me that they didn’t like them. I didn’t want them just to go to waste so I began to think of ways to use them. I had the idea of using it as a breading for chicken.
I thought that both the buttery flavor and saltiness of the pretzel would work well with chicken. It worked ok, but it needed to be mixed with bread crumbs to get it to coat the chicken well. This is the recipe that worked for me. My family also thought the honey mustard sauce is what really makes this chicken fantastic. Half is used when coating the chicken and the other half is served with the cooked chicken.
- 1/3 cup olive oil
- 1/2 cup dijon mustard
- 1/3 cup honey
- 1/4 cup water
- 3 Tbsp red wine vinegar
- salt and pepper
- 2 cups coarsely crushed pretzels
- 1 cup panko bread crumbs
- 6 boneless skinless chicken breasts
- Preheat oven to 400 degrees.
- In a food processor or high powered blender (like Blendtec) combine the canola oil, mustard, honey, water, and vinegar. Pulse until well combined. Add salt and peper to taste.
- Place half of the mustard sauce in a shallow bowl, and set the other half aside. This reserved half will be used to serve with the cooked chicken.
- In another bowl, combine the crushed pretzels and bread crumbs together.
- Place a oven safe wire rack on a baking sheet.
- Dip the chicken into the mustard sauce you have place in the shallow bowl. Then dredge in toe pretzel mixture. You may need to help pat the pretzel mixture onto the chicken,
- Once chicken is coated place it on the wire rack on the baking sheet. Continue process until all of the chicken is coated. Disgard any of the mustard sauce or pretzel mixture that was used in coating the chicken.
- Bake at 400 degrees for 20-25 minutes until fully cooked( internal temp of 165-174 degrees)
- Let chicken sit for 5 minutes. Serve chicken with reserved honey mustard sauce that was set aside (do not use any that the raw chicken was dipped in). Serves 6.
Recipe adapted from Cinnamon Spice and Everything Nice.