I made this pretzel chicken for DG and me on New Year's Eve prior to going over to our friends. It was surprisingly easy and DG practically licked his plate clean. I don't know if you've noticed a trend here, but I like recipes that are easy and that DG likes because y'all... he is pickyyyyy.
Ingredients:
2 cups Panko crumbs*
2 cups pretzel crumbs*
1/2 cup neutral tasting olive oil (I used extra virgin)
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup bottled water (I have a Brita filter, so that's what I used)
3 tablespoons red wine vinegar
coarse salt and fresh ground pepper
1 to 1 1/2 pounds of chicken breast (I actually only made 3 chicken breasts)
1/2 cup flour (more if needed)
Instructions:
1. Preheat oven to 400 degrees. Lightly grease with oil a large, non-stick baking sheet or roasting pan.
2. In a large skillet using medium heat, toast the Panko crumbs. Continuously stir until they are golden brown. Remove from heat and allow them to cool.
3. Using a food processor, pulse pretzels until they are coarsely ground. Add to a medium bowl and add the toasted Panko crumbs.
4. Clean the food processor so that you can reuse.
5. Add the oil, Dijon mustard, honey, water, and vinegar to the food processor. Pulse until smooth. Season with salt and pepper to taste (I actually didn't add any salt and pepper because it was DELISH without any of that).
6. Pound the chicken breasts out to even thickness using a mallet and season with salt and pepper.
Dredging Station:
1. Pour half of the honey mustard dressing into a large, shallow bowl or dish, put flour on a large, flat plate and add pretzel/Panko mixture to a third large, shallow dish.
2. Working on one at a time and using tongs, dredge the chicken in the flour then into the dressing. Allow the excess dressing to drip off and then dip into the pretzel/Panko mixture. Place each chicken breast on the baking sheet.
3. Bake 16-25 minutes or until thoroughly cooked.
4. Let the chicken sit for 5 minutes to cool and add additionally dressing.
*The recipe calls for 2 cups of Panko crumbs and 2 cups of pretzel crumbs. In the future, I will only use a cup each since I'm just cooking for two people. I also had a ton of left over honey mustard dressing which made a great dip for pretzels.
If you try this recipe, let me know how you like it!
Happy Friday! Tonight kicks off my birthday weekend, so I'm excited to celebrate with friends this weekend!
xo
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