Pretzel-Crusted Honey Mustard Chicken
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Pretzel-Crusted Honey Mustard Chicken

When I told one of my co-workers that I was starting a recipe column, she had two words for me.

“Main courses.”

“What?” I asked.

“Main courses,” she said, that’s what people need, more main course ideas!”

Well, I’m more than happy to oblige with this recipe for pretzel-crusted honey mustard chicken.

Pretzels and mustard are a pretty classic combination, and they pair well with the blank canvas of chicken breasts, for a meal that is definitely both adult and kid-friendly. The chicken will pair great with sides like mashed potatoes, roasted cauliflower or a green salad.

For crushing the pretzels, I strongly recommend a blender or food processor – crushing by hand won’t get as fine a texture as you want, and an immersion blender will make quite a mess.

I baked the chicken for a healthier dinner, but you can certainly fry this the way you would schnitzel, for an extra-crispy coating. If you do, I would recommend pan-frying in about ¼ inch of oil – deep-frying would be pretty excessive here.

An additional note – make sure to divide the sauce in half before dipping the chicken in it – once it’s come in contact with raw chicken, you cannot keep whatever is leftover.

E-mail amy@jewishweek.org with any questions.

Pretzel-Crusted Honey Mustard Chicken

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4 large skinless, boneless chicken breast halves
3 to 4 cups of crushed pretzels
1/2 cup oil
1/2 cup yellow mustard
2 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup water
3 tablespoons red wine vinegar
Salt and pepper

If desired, slice the chicken into thin tenders.

Mix together the oil, mustards, water and vinegar. Use a whisk or food processor to mix everything well. Season with salt and pepper to taste.

Pour half the sauce out into a dish or plate, reserve the rest.

Coat the chicken breasts in the sauce, and then in the crushed pretzels.

Lay out in a metal or glass pan.

Bake at 400 F for 20 to 25 minutes. Serve immediately, with remaining dipping sauce.

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