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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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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