Fantastic, moist chicken with crispy outside. The pretzels make it salty while the honey mustard sauce makes it sweet. A definite recipe to add to my arsenal of WOW recipes.
2 cups Panko crumbs
2 cups pretzel crumbs
1/2 cup neutral tasting olive oil
1/2 cup Dijon mustard
1/3 cup honey (like clover or orange blossom)
1/4 cup bottled water
3 tbsp. red wine vinegar
Coarse salt and fresh ground black pepper
1 1/2 pounds boneless chicken breasts
1/2 cup flour, plus more if needed
1. Preheat oven to 400F. Lightly grease with oil a large, non-stick baking sheet or roasting pan. If you don’t have a non-stick pan, line a regular pan with parchment and lightly grease with oil.
2. In a large skillet over medium heat, toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool.
3. In a food processor, pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs. Wipe the crumbs out of the food processor.
4. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth. Season with salt and pepper. Taste and adjust the flavour to suit your own tastes by adding more mustard or honey.
5. Pound the chicken breasts out to an even thickness using a mallet. Season with salt and pepper.
6. Set up the dredging station: Pour half of the dressing into a large shallot bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish.
7. Working one at a time and using tongs, dredge the chicken in the flour, then into the dressing (allowing excess to drip off), then into the pretzel crumbs patting them on if needed. Place on greased baking sheet. Add the remaining half pretzel crumbs to the dish as needed.
8. Bake 16-25 minutes depending on their thickness/size or until cooked through (internal temperature 165-174 degrees F).
9. Let the chicken sit 5 minutes before serving with the remaining mustard dressing.
This recipe takes a bit of prep time (20 minutes or so) and quite a bit of dishes but it is beyond worth it.
Just a tip, the sauce is extremely addictive and while I was at it, I regret not having made 2 batches worth of the sauce. The sauce is even super delicious as just a dip for some pretzels.
One thing I would definitely change, after about 15 minutes, try flipping the chicken. I found that the bottom was slightly soggy and it helped when I put them back for an extra 5 minutes with soggy side up. I didn’t want to over cook them too much though, that is why I think flipping about half way through would be a good change.
I ate an entire chicken breast even though I was beyond full. It was so good that I just couldn’t stop. I think you should try and see how addictive this recipe is.