serves 3
time 45 mins
difficulty Moderate
equipment
  • oven
  • ziploc bag
  • blender or food processor
  • bowl
  • baking tin
author Carrie Murphy
write-up Write Up
forked from Mustard-Baked Chicken with a Pretzel Crust
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  2-3 whole 2-3 whole boneless skinless chicken breasts  
  1. preheat oven to 400.
  2. place the pretzels in a plastic ziploc bag and crush them with a heavy object; i used the bottom of a glass. i liked having some chunkier pieces of pretzel in the mix but if you want a totally uniform crust, you might want to use a blender or a food processor.
  3. in a small bowl, whisk vinegar, mustard, oil, honey, salt, pepper and garlic powder until well-combined.
  4. spread the crushed pretzels out on a flat surface: a plate, some tinfoil, a paper towel.
  5. dip the chicken breasts into the mustard sauce and then coat on both sides with the crushed pretzels. you'll have a little bit of mustard sauce left over...save it!
  6. bake the chicken for about 20-25 minutes. the pretzels will brown a bit.
  7. slice and serve with more mustard sauce on top.
  2 cup 2 cup pretzels (crushed)  
  1 tbsp 1 tbsp rice vinegar  
  2 tbsp 2 tbsp dijon mustard  
  1 tbsp 1 tbsp honey  
  1/4 cup 1/4 cup canola oil  
    garlic powder (salt and pepper)