I picked up some awesome mustard on my recent-ish Palisade adventure. It is made with wine ,so clearly, it’s extra yummy. I knew as soon as I plucked the jar from the shelf that it would taste most excellent slathered on a chicken breast and holding on a pretzel crust. Using pretzels is a fun alternative to using breadcrumbs or panko, and depending upon the texture or flavor you want can add a nice little bit of extra oomph.
I was experimenting with size here, so I must admit that I should have ground the pretzels down a little more. The larger chunks managed to stay on the chicken okay, but got browner more quickly so I didn’t have an even golden color all around. (More like some, ahem, umber or sepia colors…)
Mustard Chicken With Pretzel Crust
–4 boneless skinless chicken breasts
–1/4 cup of your favorite mustard (use a dijon, honey, beer, or brown mustard, not yellow mustard)
–2 TBSP milk or milk substitute
–1 cup of pretzel crumbs
–parchment paper
Remove any remaining skin or fat from the chicken breasts. Wash the chicken breasts and pat them dry. Place the pretzel crumbs in one bowl and the mustard in another. Whisk the little bit of milk/soy milk/rice milk/? milk into the mustard.
Use one hand to put the chicken into the mustard and coat it evenly. Using the same hand, place the chicken into the pretzel crumbs. Use the other hand (dry hand) to spread the pretzel crumbs evenly over the chicken, flipping it over if necessary to ensure the chicken piece is completely coated. Place the chicken on a baking sheet covered with parchment paper and repeat with the remaining chicken pieces. Using the parchment paper will help to keep the chicken from sticking to the pan and make it easier to plate later on.
Bake in the oven until the juices run clear and the crust is browned (40-ish minutes). Remove from the parchment paper and plate it up!
Dammit Jim, I’m a cook, not a doctor…
Time: 50 minutes
Serves: 4
Calories: 291 per serving
