What a great combo, honey mustard sauce and pretzels. Now combine those with chicken breast and you have a great dish for dinner. Pretzel crusted chicken with a sweet and tangy honey mustard sauce. Yum! The extra honey mustard makes a great salad dressing also. Enjoy!
2 C. panko crumbs
2 C. pretzel crumbs
1/2 C. olive oil
1/2 C. Dijon mustard
1/3 C. honey
1/4 C. water
3 Tbsp. red wine vinegar
coarse salt and fresh ground black pepper
1 1/2 lbs. boneless, skinless chicken breasts
1/2 C flour
Preheat the oven to 400 degrees. Lightly grease a large, nonstick baking sheet or roasting pan.
In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool.
In a food processor or a 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 panko crumbs.
In a bowl, whisk together the oil, mustard, honey, water and vinegar until smooth. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
Pound the chicken breasts out to an even thickness using a mallet. Season well with salt and pepper.
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 ( add the remaining half pretzel crumbs to the dish as needed).
Dredge the chicken in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed. Place on greased baking sheet.
Bake 16-25 minutes depending on their thickness/size or until cooked through. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.