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!
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!
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!
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
- Preheat the oven to 400° F.
- Add pretzels to a food processor and pulse into small crumbs. Combine the pretzel crumbs and panko bread crumbs.
- Toast the mixed crumbs in a skillet over medium heat until golden, stirring constantly. Pour crumbs onto a plate and allow to cool.
- 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.
- Season thin-sliced chicken breasts with salt and pepper. Pour flour on to a plate.
- 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.
- Bake 10-15 minutes, or until cooked through.
- Allow chicken to rest for 2 minutes after you remove it from the oven, then top with the remaining honey-mustard dressing.
based on a recipe from Cinnamon Spice & Everything Nice