Pretzel Chicken With Dijon Or Honey Mustard Dressing Recipes

PRETZEL HONEY MUSTARD CHICKEN RECIPE

Steps:

• Pre-heat oven to 375 degrees.
• Line a large baking sheet or spray a wide shallow baking dish.
• Mix Dijon mustard and honey in a small bowl. Divide the Dijon mustard in half, and keep one half aside to serve as a dipping sauce.
• Place pretzels in a zip-lock bag, close, and crush into smaller pieces. Pour in a shallow dish or plate.
• On a cutting board, slice larger meat pieces into smaller portions of chicken cutlets for kids. Dip each of the skinless breasts into the honey mustard, then dip in the crushed pretzel pieces. Discard any honey mustard used to coat the meat.
• Lay coated pretzel crusted pieces on a parchment lined baking sheet in a single layer or in a wide shallow baking dish.
• Bake 45 minutes at 374 degrees Fahrenheit, until the internal temperature reaches 165 degrees on a meat thermometer.
• Serve with honey-mustard extra sauce.

HONEY MUSTARD PRETZEL CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• Pound/flatten chicken breasts until about 1/4 inch thick - and here's an easy way to pound a chicken breast: put it in a Ziplock bag first, then flatten with the mallet or whatever you're using. It keeps splatters at a minimum. (Flattening the breasts makes them even more tender!).
• Combine mustard, mayonnaise, honey, cayenne pepper, garlic, green onion, and salt and pepper to taste.
• Set half of mixture aside to be used as dipping sauce.
• Coat chicken completely in remaining mustard mixture, and then dredge in pretzel crumbs.
• Place coated chicken on baking sheet and bake for about 30 minutes or until chicken is cooked through and juices run clear.
• Dawn/NYS posted this recipe to Gail's Recipe Swap.

PRETZEL CHICKEN WITH DIJON OR HONEY MUSTARD DRESSING

Steps:

• Preheat the oven to 400°.
• In a blender or food processor, pulse the hard pretzels until coarsely ground with the cayenne (optional); you are going for a mixture that has both coarse and ground pretzels. Transfer to a shallow bowl or plate and set aside.
• In a clean blender or food processor, add oil, mustards, water and vinegar (and optional cayenne) and blend until smooth. Season the dressing with salt and pepper, to taste.
• Add half of the dressing to another shallow bowl or container, add chicken and coat with dressing. Dredge the chicken in the pretzel crumbs to cover all sides and transfer to a rack that is placed on a rimmed baking sheet.
• Place chicken in the upper third of the oven and bake for 20 to 25 minutes, or until cooked through. Slice or serve whole and either warm or at room temperature with the remaining mustard dressing.