Honey Mustard Pretzel-Crusted Chicken

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

HONEY MUSTARD PRETZEL-CRUSTED CHICKEN

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.

Ingredients

• 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

Instructions

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.