Honey Mustard Chicken with Pretzel Crust

Honey Mustard Chicken with Pretzel Crust by Debbi Does Dinner

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

Directions:  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.

6 servings = 300 calories per chicken breast with sauce

Modifications:
-I didn't have any red wine vinegar so I used apple cider vinegar instead.
-I used 1/8 of a cup of Greek yogurt (1 heaping Tbsp) and 1/8 cup of mayonnaise (1 heaping Tbsp)

Here's what I started with:
 

Here's how I did it:

#1 The vinegar, honey and both mustard wer mixed together.

 #2 I placed a chicken breast into a Zipoc bag and pounded it until it was about 1/2 inch thick.  Repeated for the other 3 chicken breasts.

#3 I placed some pretzels in a Ziploc bag and rolled and pounded them until they were in crumbs.

#4 Preheated the oven to 400 degrees.

#5 I brushed both sides of each chicken breast with the honey mixture and then individuall placed them in the bag with the pretzels and shook and rolled them up.

#6  I layered a baking pan with tin foil and sprayed it with cooking spray.  The chicken breasts went into the oven for 25 minutes.  I turned them over half way through.

#7 Meanwhile, I mixed together the honey, yogurt, mayo, mustard and salt.  This was used to top the chicken and we had some on the side for dipping.

The Finished Product:

Review:

This dish was fantastic!  I was a little worried that the pretzel coating would be soggy and not crunchy but that was not the case at all.  There were a few pieces that weren't as crunchy as others but the bready, salty flavor of the pretzels made a great coating.

The honey mustard sauce was so good, too.  While the chicken was cooking, I kept dipping pretzels into the honey mustard sauce.  It was great.  Plus, since I used the Greek yogurt instead of all mayo it was a healthier version.  I think next time I will just use straight Greek yogurt.

Scott's words, "This was one of the best things we have had in a while."

I served this with Bulgur Wheat with Sauteed Vegetables.

Hope you enjoy!

April