Recipe
Mustard-baked Chicken With A Pretzel Crust Recipe
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Midgelet / All my dishes 1 year, 3 months ago
Another easy dinner party specialty
ofcombo: pretzels and mustard. For a crisp topping, it’s essential to use thick, hard pretzels, such as the sourdough or handmade versions.
Prep:10m Cook:25m Servings:6
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 Midgelet |
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Fans
Ingredients
- 1/2 pound hard pretzels, coarsely crushed (4 cups)
- 1/2 cup canola oil
- 1/2 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 1/4 cup water
- 3 tablespoons red wine vinegar
- Salt and freshly ground pepper
- 6 large skinless, boneless chicken breast halves
- directions
Directions
- Preheat the oven to 400°.
- In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs.
- Transfer to a large, shallow bowl.
- Wipe out the food processor.
- Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth.
- Season the dressing with salt and pepper.
- Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat.
- Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet.
- Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through.
- Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.
- MAKE AHEAD The baked chicken and dressing can be kept at room temperature for up to 2 hours.
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herby 1 year, 3 months ago said:
Pretzel crusts sounds great!
lilliancooks 1 year, 3 months ago said:
Oh,I have to try this one! This sounds delicious!
laurakaay 1 year, 2 months ago said:
Love the flavor combos in this, great post!!!
Cheers! ~Laura ;D