Honey Mustard Pretzel Chicken Breasts
"Zingy, tasty, chicken breasts! These are soooooooo darn good... :)"
photo by TiffyJoans
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 3⁄4 cup Dijon mustard
- 1⁄4 cup mayonnaise or 1/4 cup plain yogurt
- 2 tablespoons honey
- 1⁄8 teaspoon cayenne pepper, to taste
- 2 garlic cloves, minced
- 1 minced green onion, both white and green part (green onion = scallion)
- salt
- fresh ground black pepper
- 1 cup crushed pretzel
directions
- Preheat oven to 350 degrees F.
- Pound/flatten chicken breasts until about 1/4 inch thick - and here's an easy way to pound a chicken breast: put it in a Ziplock bag first, then flatten with the mallet or whatever you're using. It keeps splatters at a minimum. (Flattening the breasts makes them even more tender!).
- Combine mustard, mayonnaise, honey, cayenne pepper, garlic, green onion, and salt and pepper to taste.
- Set half of mixture aside to be used as dipping sauce.
- Coat chicken completely in remaining mustard mixture, and then dredge in pretzel crumbs.
- Place coated chicken on baking sheet and bake for about 30 minutes or until chicken is cooked through and juices run clear.
- Dawn/NYS posted this recipe to Gail's Recipe Swap.
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Reviews
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Made this tonight for dinner.. had some pretzel chips and thought this sounded very delish... the mustard sauce is delish and so reserve some for dipping.<br/><br/>Thanks for posting
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This chicken was excellent! The honey mustard flavor was not overpowering in the chicken, just left a nice hint of flavor. My 2 children (ages 3 & 1.5 years) loved it and my oldest even asked for seconds which NEVER happens since she dislikes most meats! That along means this is a keeper for me. I cut the chicken into strips and baked them on a cooling rack over a cookie sheet (it can get messy with the crumbs) to ensure even browning on both sides of the chicken. Excellent and will make over and over! -
This recie was fantastic. I had heard about pretzel crusted chicken advertised for a resteraunt chain and decided to look it up on Recipezaar. I did leave out the cayenne pepper and used honey mustard instead of the mayo-Dijon-honey mixture. My family LOVED it -
this was excellent!!!!did pretty much as stated except subbed garlic powder and onion powder fpr the type listed. Oh so good and very tender! will use leftover for salad or for sandwich spread. -
Tasty! I used yogurt instead of mayonnaise for the mustard mixture and omitted the green onion. I'll be making this again and next time I will bake this on a cooling rack positioned over a baking sheet so the underside of the chicken stays crunchy also. I was thinking of using chicken tenderloins next time as well. Thanks!
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Tweaks
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Tasty! I used yogurt instead of mayonnaise for the mustard mixture and omitted the green onion. I'll be making this again and next time I will bake this on a cooling rack positioned over a baking sheet so the underside of the chicken stays crunchy also. I was thinking of using chicken tenderloins next time as well. Thanks!
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My husband and I really enjoyed this recipe! The substitutions I made: I didn't pound the chicken. I also didn't use cayenne pepper (because I didn't have it), used garlic salt instead of cloves, skipped the onion (husband doesn't like it) and didn't add extra salt as I thought the pretzels would add enough salt for us. When cooking meat in the oven, we love recipes in which there's a mixture you roll the meat in before putting a coating on it - that pretty much ensures that the meat is moist - which is exactly how this came out. Thanks for posting it! We'll add it to our favorites.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
