How To Make Honey Mustard Pretzel Chicken
It’s hard to go wrong with this pretzel chicken recipe. The pretzel and panko-crusted chicken breasts are baked and served with a honey-mustard dip.
Serves:
Ingredients
- 4chicken breasts,boneless skinless
- 2cupspanko crumbs
- 2cupspretzel crumbs
- ½cupneutral tasting olive oil
- ½cupdijon mustard
- ⅓cuphoney
- ¼cupwater,bottled
- 3tbspred wine vinegar
- coarse salt
- fresh ground black pepper
- ½cupflour
Instructions
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Preheat oven to 400 degrees F. Lightly grease a non stick baking sheet or line with parchment paper or aluminum foil.
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In a medium skillet, toast the panko crumbs until lightly golden, stirring constantly. Remove from heat and set aside.
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In a food processor, pulse the pretzels until coarsely ground and mix with the panko crumbs.
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Wipe out the crumbs from the processor, and place oil, mustard, honey, water and vinegar and pulse until smooth. Season with salt and pepper to taste.
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Pound the chicken with a mallet to even the thickness and season well with salt and pepper.
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Set up a dredging station by pouring half of the dressing in a shallow bowl, put the flour in a large plate, and the pretzel mixture to a shallow bowl.
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Dredge the chicken in the flour, then into the dressing and lastly coat in the pretzels. Place each chicken breast onto the baking sheet.
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Bake 16 to 25 minutes or until cooked though. Serve with remaining honey mustard dressing.
Nutrition
- Calories: 1239.94kcal
- Fat: 48.58g
- Saturated Fat: 8.90g
- Trans Fat: 0.19g
- Monounsaturated Fat: 27.87g
- Polyunsaturated Fat: 8.02g
- Carbohydrates: 148.93g
- Fiber: 6.83g
- Sugar: 26.97g
- Protein: 53.38g
- Cholesterol: 111.36mg
- Sodium: 1888.68mg
- Calcium: 137.64mg
- Potassium: 733.61mg
- Iron: 7.90mg
- Vitamin A: 43.68µg
- Vitamin C: 2.64mg
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