I was looking through my Pinterest food board, searching for a Christmas dessert, when I came upon this recipe. Although we haven’t had much luck recreating recipes pinned on Pinterest, we decided to go for it, and I’m sure glad we did.
This recipe takes a little more time and effort than your average breaded and baked chicken, but the result is very worth it. The pretzels add a little something extra to the breading and the honey mustard gives the chicken a nice flavor, even if you don’t add extra as a dipping sauce. (Which, by the way, you can cut in half because it produces so much. Or serve it as a dressing for a side salad.) If you find yourself saying, “Oh, well I don’t really like mustard…” try this anyway and you may be surprised by it.
Honey Mustard Pretzel Chicken
Total time: 1 hour (by my count)
- 2 cups panko crumbs
- 2 cups pretzel crumbs
- 1/2 cup neutral tasting olive oil
- 1/2 cup Dijon mustard
- 1/3 cup honey
- 1/4 cup water
- 3 tablespoons red wine vinegar
- coarse salt and fresh ground black pepper
- 1.5 pounds boneless, skinless chicken breasts
- 1/2 cup flour, plus more if needed
- Preheat oven to 400°. Lightly grease with oil a large, non-stick baking sheet or roasting pan. If you don’t have a non-stick pan, line a regular pan with parchment and lightly grease with oil.
- 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, 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. Wipe the crumbs out of the food processor.
- Add the oil, mustard, honey, water, and vinegar to the food processor and pulse to combine. Season with salt and pepper to taste and adjust the flavor with extra mustard or honey, as desired. I added more honey cut cut back on the vinegar taste. A few cranks of a pepper grinder and a pinch of salt was all I needed for seasoning.
- Pound the chicken breasts out to and even thickness using a mallet. We used chicken cutlets so we didn’t have to pound out the breasts. Season well with salt and pepper.
- Set up a dredging station by pouring half of the dressing into a large shallow bowl or dish. Put the flour on a large plate. Place half of pretzel crumbs on a third plate and add more as needed.
- Working one at a time, use tongs to dredge the chicken in the flour. Next, dredge it in the dressing and allow the extra dressing to drip off. Dredge through the pretzel crumbs, patting them on if needed. Place on the greased baking sheet.
- Bake chicken for 16-25 minutes, depending on thickness and size, until cooked through (internal temperature between 165-174° F.)
- Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.