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
-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: