Saturday, January 18, 2014
Honey Dijon Pretzel Chicken
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4 ingredients 3 tablespoons honey 1/4 cup dijon mustard 1 tablespoon grainy dijon mustard (optional) 2 tablespoons oil 2 tablespoons lemon juice (~1/2 lemon) 1 tablespoon white miso paste (optional) 1 clove garlic, minced salt and pepper to taste 16 ounces chicken breast, pounded thin 1/2 cup flour 1 cup panko breadcrumbs 1 cup pretzels, crushed directions Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half. Season the chicken with salt and pepper, dredge in the flour, shake off excess, dip in half of the dressing, shake off excess, press into the mixture of the panko and pretzels and place on a wire cooling rack on a baking sheet. Bake in a preheated 400F oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts. Serve straight from the oven with remaining dressing. Note: Best straight from the oven. The pretzels will get soft if left sitting around after coating the chicken in them or after baking them before eating them. Option: Replace the honey with maple syrup. Option: Replace the pretzels with crushed cereal like corn flakes or crushed chips like tortilla chips or doritos.