What's sweet, salty, and moist all over? This Honey Dijon Pretzel Chicken! If you ever get that craving for something sweet and salty, this would definitely be a good choice. It was very delicious and I couldn't believe how moist and tender the chicken turned out. Plus, if you chop the pretzels and mix the sauce in a food processor, prep time is cut dramatically and only a couple dishes are used. If you're anything like me, this is a determining factor in whether a recipe is worth repeating or not. I really don't like doing dishes.
Honey Dijon Pretzel Chicken
You will need:
3-4 cups Glutino Pretzel Sticks
1/2 cup olive oil
1/2 cup Dijon mustard (I used Jack Daniel's Honey Dijon Mustard)
1/3 cup honey
1/4 cup water
salt and pepper to taste
3-4 boneless skinless chicken breasts
Heat the oven to 400F and grease either a 9x13 baking dish or a rimmed baking sheet
1) Using a food processor, pulse the pretzels until coarsely ground (you may want to do this in 3 or so 'batches'). Once ground to a mixture of small crumbs and pieces, pour into a gallon size Ziploc bag (or a large bowl).
2) Brush out the food processor and add the oil, mustard, honey, and water and mix until smooth. Add salt and pepper to taste and adjust the flavor to your preferences by adding more mustard or honey.
3) Pour half the dressing into a large shallow bowl and dredge the chicken breasts making sure to coat evenly; once coated, put the breasts in the Ziploc bag with pretzels and shake well to coat.
4) Place the coated chicken breasts on the prepared baking sheet (or in the dish). Bake for 20 to 25 minutes or until cooked through.
5) Once cooked, serve the chicken with the remaining sauce.
Adapted from Cinnamon Spice & Everything Nice's Honey Mustard Pretzel Chicken
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