Thursday, August 22, 2013

Honey Mustard Pretzel-Crusted Chicken

This chicken dish is good with a simple salad and mashed potatoes.


Recipe Notes
The original recipe calls for bottled water and clover or orange blossom honey to make the homemade honey mustard.  I don't know what planet the author lives on, but on my planet, we're on a budget, so I used tap water and plain old Burleson's honey.  This recipe makes lots more pretzel/panko crumbs than you will need, but it is nice to have the extra to make sure that your chicken breasts get coated properly.

  • 2 c. panko crumbs
  • 2 c. pretzel crumbs (pretzels pulsed in a Cuisinart until coarsely ground)
  • 1/2 c. olive oil
  • 1/2 c. Dijon mustard
  • 1/3 c. honey
  • 1/4 c. water
  • 3 tbsp. red wine vinegar
  • 1 lb. boneless, skinless chicken cutlets (4 oz. each)
  • 1/2 c. flour
1.  Preheat oven to 400 degrees.  Spray a cookie sheet covered with aluminum foil with cooking spray.
2.  Combine panko crumbs and pretzel crumbs in a medium bowl.
3.  Combine oil, mustard, honey, water, and vinegar in a food processor and pulse until smooth.
4.  Season chicken cutlets with salt and pepper.
5.  Prepare three dredging stations: one with flour, one with 1/2 of the honey mustard dressing, and one with the pretzel crumb mixture.
6.  Dredge chicken breasts one at a time in flour, then in honey mustard (allowing for excess to drip off), and finally in pretzel crumbs.  Place on the greased baking sheet.
7.  Bake for 16-25 minutes (mine took approx. 20 minutes) until cooked through.  Let chicken sit for five minutes before serving.
8.  Serve with additional honey mustard dressing.

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