Tang and Crunch: Honey-Mustard Pretzel Chicken

Tang and Crunch: Honey-Mustard Pretzel Chicken

I’ve used a lot of things to crust chicken breasts: flour, corn flakes, Ritz crackers, saltines and more, but it never occurred me to use salty, crunchy pretzels on tender, moist chicken breasts. Now that I’ve tried it, though, I may never go back, especially when you use a tangy honey-mustard sauce to not only sauce but bread the chicken!

Pretzel Honey Mustard Chicken from Mancktastic!

First, we crunch pretzels into smithereens and toast them with that perfectly crunchy texture maker: panko breadcrumbs! The toasting makes the coating extra crunchy with a deeper savory flavor. Then, we whip up a delightfully zesty honey mustard sauce with Dijon mustard, honey and red wine vinegar for a really tangy, sweet, spicy flavor. Then it’s dredging time!

Pretzel Honey Mustard Chicken from Mancktastic!

By dredging the chicken through both flour and honey mustard sauce before adhering the crumb coating, you get a hearty dose of flavor that really sticks to and permeates the chicken throughout. The thin-sliced chicken breasts cook up in a jif while remaining juicy and flavorful inside their delicious crust. Every bite will have a little crunch, a little tang, and succulent chicken within. I recommend serving this with couscous and spinach salad on the side so you can soak up every bit of that delicious sauce!

Pretzel Honey Mustard Chicken from Mancktastic!

Honey-Mustard Pretzel Chicken

  • 1 cup pretzels
  • 1 cup panko breadcrumbs
  • ¼ cup olive oil
  • ¼ cup Dijon or whole-grain mustard
  • ⅙ cup honey
  • ⅛ cup water
  • 1½ Tablespoons red wine vinegar
  • salt and pepper to taste
  • 1 pound thin-sliced, boneless chicken breasts
  • ¼ cup flour, plus more if needed
  1. Preheat the oven to 400° F.
  2. Add pretzels to a food processor and pulse into small crumbs. Combine the pretzel crumbs and panko bread crumbs.
  3. Toast the mixed crumbs in a skillet over medium heat until golden, stirring constantly. Pour crumbs onto a plate and allow to cool.
  4. Rinse the food processor bowl, then add the olive oil, Dijon mustard, honey, water and vinegar. Combine on low speed until smooth and well-incorporated. Add salt, pepper, honey or mustard to taste. Pour half of this mixture into a bowl and set aside.
  5. Season thin-sliced chicken breasts with salt and pepper. Pour flour on to a plate.
  6. One at a time, coat each piece of chicken in flour, then dunk into the set-aside bowl of dressing, and finally cover with pretzel crumbs on each side, patting well to ensure adhesion. Place in a 9″ x 13″ baking dish and continue process until all chicken has been coated.
  7. Bake 10-15 minutes, or until cooked through.
  8. Allow chicken to rest for 2 minutes after you remove it from the oven, then top with the remaining honey-mustard dressing.

Pretzel Honey Mustard Chicken from Mancktastic!

based on a recipe from Cinnamon Spice & Everything Nice


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