Honey Mustard Pretzel Chicken

We love to eat chicken in my house, and I’m always looking for new and interesting ways to prepare it.  I came across a version of this recipe several months ago and have made it several times since then with rave reviews.  It is also wonderful as leftovers, served sliced in a sandwich with lettuce and a little mayo.

Ingredients

4 cps hard sourdough pretzels

4 boneless skinless chicken breasts

⅓ cp olive oil

⅓ cp regular or Dijon mustard

⅓ cp honey

¼ cp water

3 T red wine vinegar

Salt and pepper, to taste

Preheat oven to 400ºF.  Place a wire rack on a rimmed baking sheet.

Place pretzels in a food processor and pulse until coarsely ground with some fine crumbs.  Pour into a shallow dish.

In a bowl, whisk together oil, mustard, honey, water, and vinegar.  Taste and add salt and pepper to your liking.  Pour half the mixture into a shallow dish; set the other half aside to serve with cooked chicken.

Place chicken in honey mixture and turn to coat.  Then dredge chicken in pretzel crumbs, patting the crumbs so they adhere to the chicken.

Place coated chicken on wire rack and bake 25 – 30 minutes, until cooked through.  Remove from oven and let stand 5 minutes before serving.  Serve with reserved honey mixture.