We LOVE pretzels around here, they are pretty much a staple in the house. We've covered them with chocolate, covered them in almond bark, dipped them in cheese, I've even seen them go into a sandwich.
We love our pretzels here.
But, I've never coated chicken with it. I've heard of it before, but finally decided to do it.
So the kids were elated when I handed them a baggie full of pretzels and told them to smash them. Quite the fun, let me tell you!
These were very good, they didn't stay crispy but they tasted good and weren't overly soggy or at least not annoyingly soggy. We enjoyed them.
Next time, I want to make nuggets for the kids. I know they will like them much better in nugget form. Who wouldn't?
The honey mustard sauce was awesome too. I wasn't sure they would need it but it added a very nice flavor and I'm glad I made it.
I also made risotto for the first time!! You can check out the risotto recipe on Our Krazy Kitchen!!!
This is linked with No Whine Wednesday from Food on the Table. Also linked with What's On Your Plate? over at Good Cheap Eats. And What's on the Menu? over at Dining with Debbie. Also linked with Tasty Traditions over at Coupon Cookin'. Also linked with Cooking Thursday over at Diary of a Stay at Home Mom.
This is also linked with $5 dinner challenge from $5 dinners! It's more thank $5 but if you shop at the farmers market for veggies or plant your own it's pretty cheap! I get the chicken on sale and use coupons for the pretzels.
Honey Mustard Chicken with Pretzel Crust
Adapted from Allrecipes & Slim Shoppin'
1 tbsp. red wine vinegar
2 tbsp. mustard
1 tbsp. spicy mustard
1 tbsp. honey
1 1/2 lbs. boneless chicken breast (I had 6 - 4 oz. breasts)
4 cups salted pretzels (4 oz)
Honey mustard sauce:
1/4 cup mayonnaise
1 tbsp. mustard
2 tbsp. honey
1/2 tsp. salt
In a bowl, mix together the red wine vinegar, the 2 tbsp. mustard, spicy mustard and honey.
Place the chicken breasts between 2 sheets of plastic wrap (I use gallon size freezer bags) and pound until they are thinner and equal size. Coat the chicken with the mustard mixture.
Place the pretzels into a resealable plastic zipper bag and smash the pretzels until finely ground. (the kids might like to do this). Place the coated chicken breasts, one at a time into the bag, seal and shake the bag to thoroughly coat each chicken breast with the pretzel. Place the chicken breasts on a baking sheet lined with aluminum foil and sprayed with cooking spray.
Bake the chicken at 400 for about 25 minutes or until done. Flip about 1/2 way through to brown both sides.
Mix together mayo, 1 tbsp. mustard, 2 tbsp. honey and salt in bowl. Drizzle the honey mustard sauce over the chicken to serve.
Total calories = 1801 calories with sauce
6 servings = 300 calories per chicken breast with sauce
Honey Mustard Chicken with Pretzel Crust + Summer squash, zucchini and Pea Risotto = 532 calorie dinner
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Smokey Caramelized Balsamic Chicken
Raspberry Glazed Rosemary Chicken
Calories calculated from calorieking.com. Some numbers are approximate and rounded.