You know me…if I’m eating chicken, I like it accompanied by a sauce or crunchy crust…not just plain. Well, this crunchy pretzel crust fit the bill. By taking 2 cups of my kids’ sourdough pretzel nuggets, I made the best “bread crumb” topping of all time. I loved it! Now, if you’re not a pretzel lover, this chicken might not be for you…but if you love a pretzel like I do, you’ll fall head over heals for this crunchy chicken.
1 pound boneless, skinless chicken breasts
2 cups pretzels (I used the Snyder’s Sourdough Pretzel Nuggets…but you use what you have.)
1 egg, beaten
4 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon garlic powder
Preheat your oven to 400 degrees.
Line a baking sheet with foil (for easy clean-up) and lightly spray with Pam.
In a food processor, grind pretzels (or put your pretzels in a large baggie and whack them a few times with something heavy…like a saucepan). Pour your crushed pretzels on to a plate. In a separate big bowl (I used a pie plate), combine your beaten egg, mustard, honey and garlic powder. Take each piece of chicken and first place it in the pretzel mixture, coating both sides. Then dip it in the egg mixture, then dip it back in the pretzel mixture. Place chicken on baking sheet. Repeat with all chicken breasts.
Bake about 25 minutes or until chicken fully cooked and the juices run clear when pierced by a knife or fork.
That’s it! By running the chicken through the pretzel mixture twice, you get an extra crunchy crust. The honey-Dijon mixture compliments the pretzels beautifully! This is such an easy week-night meal to whip up!!