Requirements for a weeknight meal: fast, uncomplicated, kid-approved, easy cleanup. Oh and bonus points for being freezer-friendly. This recipe checks all those boxes. Roast a pan of seasonal vegetables while you make the chicken to complete your meal, then pack up any extras for lunch the next day. And then put this recipe on repeat for your busy weeknights.
Pretzel Honey Mustard Chicken
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 2 cup pretzels
- 1 cup panko bread crumbs (or fresh breadcrumbs)
- ½ cup olive oil
- ½ cup Dijon mustard
- ⅓ cup honey
- ¼ cup water
- 2 tablespoons red wine vinegar
- Salt and freshly ground pepper, to taste
- 4 large boneless skinless chicken breasts, sliced into thin strips
- 1 cup all purpose flour (I often use white wheat flour)
Instructions
- Preheat oven to 425 degrees F. Spray a large baking sheet with non-stick cooking spray.
- In the bowl of a food processor, place pretzels and pulse until a coarse crumb is formed.
- In a large skillet over medium heat, add panko and pretzel crumbs. Toast for about 2-3 minutes, stirring, until fragrant and starting to brown. Remove from heat and set aside in a shallow bowl or rimmed plate.
- Wipe out the bowl of the food processor. Add the oil, mustard, honey, water, and vinegar and pulse until smooth. Season with salt and pepper. Pour half of mustard mixture into a shallow bowl or rimmed plate; reserve the remaining half for dipping once chicken is cooked.
- Season chicken with salt and pepper. Add flour to a shallow bowl or rimmed plate. Set up a dredging station with the plates with flour, mustard sauce, and toasted crumb mixture lined up. Dredge chicken strips in flour, then mustard mix, and then pretzel crumbs. Place on greased baking dish. Continue until all the chicken has been dredged. Discard any remaining flour, mustard mix, or crumbs used for dredging.
- Spray the tops of the coated chicken lightly with a non-stick cooking spray. Bake for about 11-15 minutes (cooking time may vary based on thickness or your strips), or until lightly brown and cooked through (internal temperature has reached at least 165 degrees). Remove from oven and serve with the honey mustard dressing you reserved.
Notes
For the freezer: freeze chicken in marinade in a freezer safe bag or container, with extra honey mustard mixture for dipping frozen in a separate bag or container. When ready to cook, let chicken defrost in marinade in refrigerator (I usually leave overnight) and sauce defrost as well. Proceed with the breading process and cook as above.
Leave a Reply