Sunday, March 13, 2011

Pretzel Crusted Chicken with Honey Mustard Sauce

Sticking with the theme of quick, easy, and ability to prep ahead, this meal fit the bill perfectly. We both liked this and will make it again--the only thing I need to change is to crush the pretzels more. I should have just given them a spin in the food processor but I was having too much fun making a lot of noise crushing them with a can.

Pretzel Crusted Chicken with Honey Mustard Sauce

4 cups unsalted tiny pretzels, crushed
4 6-oz boneless, skinless chicken breast halves, cut into 1 inch thick strips
3/4 cup honey Dijon mustard (French's is really really good! We were just putting dabs of it onto pretzels and it was really great!)
3 tbsp chicken broth
1 1/2 tsp dried Italian seasoning

Preheat oven to 375. Put crushed pretzels on plate.
Pat chicken dry. Brush chicken on both sides with 1/4 cup of mustard (I used a bit more than 1/4 cup to coat them). Dredge chicken in crushed pretzles (press them on). Place on lined baking sheet.
Bake chicken for about 10 minutes on each side or until done.
While chicken bakes, combine remaining mustard, broth, and seasoning in a microwave-safe bowl. Microwave for one minute. Serve as dipping sauce with chicken.

from Sandra Lee Semi-Homemade Cooking Made Light

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