Wednesday, May 29, 2013

Pretzel Crusted Honey Mustard Chicken

When it comes to dipping sauces, Honey Mustard is by far my favorite.  So when I came across the recipe that inspired this I knew I would love it.  By dipping the chicken in the sauce first it seals in all the juices and allows the breading to stick nicely.  This recipe is definitely on my "make again" soon list!  My kids enjoyed helping out with this one because they love to use the food processor.  

  • 2/3 Cup Pretzel Crumbs
  • 3 Boneless Chicken Breasts (cut in half)
  • 2/3 Cup of Panko Crumbs
  • 1/4 Cup of Dijon Mustard
  • Salt and Pepper
  • 1 1/2 Tablespoons of Red Wine Vinegar
  • 1/3 Cup of Honey
  • 1/4 Cup Vegetable Oil
Serves 4-5

In small food processor, pulse the pretzels until coarsely ground.  Place in bowl.
 Over medium heat toast the Panko crumbs for about 4 minutes stirring throughout.
 Then mix the panko and pretzel crumbs together.  Cut the chicken in half and place between two pieces of wax paper and pound to an even thickness. (I usually use a rolling pin to pound them) Salt and pepper both sides of the chicken.
 Combine the vinegar, vegetable oil, Dijon mustard, and honey in the small food processor and blend until smooth.  Make sure you wipe out the crumbs from the pretzels before you place the ingredients in.  Divide the honey mustard into two different bowls reserving one bowl for dipping after the chicken is cooked.  Using tongs, dip chicken in the honey mustard covering all sides.
 Next, dip the chicken into the panko/pretzel mixture flipping the chicken until it is thoroughly covered.
 Place chicken in a baking dish and bake at 400 for about 25 minutes
When chicken is cooked throughout, remove from oven and drizzle a little of the remaining honey mustard on top and serve with a little more for dipping.  

I served with Cheddar Broccoli Bites and Parmesan Pilaf.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

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