Pretzel-Mustard Chicken...
Went to the neighbor's for a Girl's Night Out...Had a wonderful Dinner.
Thank you Wendy G. xoxox
**Best of all, she shared her recipe....
SO... I am sharing with YOU!
Pretzel Chicken, Cooled Tortellini Pasta and a Green Salad!
Everything was MMMmmm GOOD!
Ingredients:
1/2 pound of hard pretzels, coarsely crushed (about 4 cups)
1/2 cup of canola oil
1/2 cup whole-grain mustard
2 tablespoons of Dijon mustard
1/4 cup of water
3 tablespoons of red wine vinegar
Salt & freshly ground black pepper
6 large skinless, boneless chicken breasts halves
Preheat oven to 400.
Pretzels:
In a food processor, pulse the pretzels until coarsely ground. You will have coarse and fine crumbs. Transfer to a large bowl, shallow bowl.
Dressing:
In the clean food processor, add the oil, whole grain and Dijon mustard's, water & vinegar; process until smooth. Season the dressing with salt & pepper.
Next:
Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat.
Dredging:
Dredge the chicken in the pretzel crumbs and transfer to a set over a rimmed baking sheet.
Baking:
Bake in the upper third of the oven for 20-25 minutes, or until cooked through.
Slice chicken, if you wish and serve warm or at room temperature with the remaining mustard poured over the top.
The baked chicken and dressing can be kept at room temperature for up to 2 hours.
NOTES:
For a crisp topping, it is essential to use thick, hard pretzels, such as sourdough or homemade versions.
More steps are shown below:
Breaded chicken ready to bake
A close up picture....
Ready to Serve...
Tortellini Pasta with Artichokes, served cold...It was Yummy Too!!!
Green salad with a light Mustard Dressing
Went to the neighbor's for a Girl's Night Out...Had a wonderful Dinner.
Thank you Wendy G. xoxox
**Best of all, she shared her recipe....
SO... I am sharing with YOU!
Everything was MMMmmm GOOD!
1/2 pound of hard pretzels, coarsely crushed (about 4 cups)
1/2 cup of canola oil
1/2 cup whole-grain mustard
2 tablespoons of Dijon mustard
1/4 cup of water
3 tablespoons of red wine vinegar
Salt & freshly ground black pepper
6 large skinless, boneless chicken breasts halves
Preheat oven to 400.
Pretzels:
In a food processor, pulse the pretzels until coarsely ground. You will have coarse and fine crumbs. Transfer to a large bowl, shallow bowl.
Dressing:
In the clean food processor, add the oil, whole grain and Dijon mustard's, water & vinegar; process until smooth. Season the dressing with salt & pepper.
Next:
Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat.
Dredging:
Dredge the chicken in the pretzel crumbs and transfer to a set over a rimmed baking sheet.
Baking:
Bake in the upper third of the oven for 20-25 minutes, or until cooked through.
Slice chicken, if you wish and serve warm or at room temperature with the remaining mustard poured over the top.
The baked chicken and dressing can be kept at room temperature for up to 2 hours.
NOTES:
For a crisp topping, it is essential to use thick, hard pretzels, such as sourdough or homemade versions.
More steps are shown below:
Don't forget to drizzle the extra mustard sauce over the top...
"Winner, Winner, Chicken Dinner!"
A Delicious Dinner Served with Style...
Thanks Wendy G...... :) So YUMMY
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