Description
I was a little worried when this chicken came out of the oven; it looked very dry and unexciting. However, once you put the reserved honey mustard on top, it transforms it into pretty much the most amazing chicken you’ve ever tasted.
Ingredients
- 2 cups Pretzel Crumbs
- ½ cups Olive Oil
- ½ cups Dijon Mustard
- ⅓ cups Honey
- ¼ cups Water
- 3 Tablespoons Red Wine Vinegar
- Freshly Ground Black Pepper
- ½ cups All-purpose Flour
- 1-½ pound Boneless, Skinless Chicken Breasts, Cut Into Tenders
Preparation
Preheat oven to 400ºF. Cover a baking sheet with tin-foil and spray with cooking spray. (You can use a nonstick baking sheet without tin foil, but you’ll still have a mess to clean up.)
Coarsely grind pretzels in a food processor. Clean up the ungodly mess of pretzel dust that is now completely covering your kitchen counter and floor. Wipe the crumbs out of the food processor.
Combine olive oil, Dijon mustard, honey, water, red wine vinegar, and black pepper in food processor and pulse until well combined.
Pour half of dressing into a shallow bowl for dredging. (The other half will be used as a sauce for finished chicken.) Place pretzel crumbs in a shallow bowl. Place flour in a shallow bowl.
Dredge chicken in flour, then dressing, followed by pretzel crumbs, placing each piece onto the baking sheet afterwards.
Bake 20 minutes, or until meat is cooked through. This may vary depending on thickness of chicken tenders. Let chicken rest for 5 minutes before serving with reserved honey mustard mixture.
