So, I suddenly like mustard. I have a long history of disliking condiments of all kinds, although strangely I will eat my most-hated ones within certain contexts (AHEM deviled eggs, tuna salad). Anyway, I've always really despised mustard, but I recently found myself liking snooty mustard. You know, honey mustard, dijon mustard, those fancier types of mustards. My palate is apparently snobby, because I still hate the squeezy yellow bottle mustard.
This was our Easter dinner. Mustard-dipped, pretzel-coated chicken breasts. Simple, salty, good. I would say "so salty, so good," because that phrase is a weird inside joke from lunch period circa 11th grade (And I'm sitting here cracking up. I still remember. I know you do, too, Emily Berman! Raise the roof, 2001 Towson High lunch table. RAISE. THE. ROOF.), but it wouldn't even be true. These aren't that salty! Depends on the pretzels you use, I guess: I used Glutino pretzel twists, which are my preferred GF pretzel. I can also speak to their deliciousness when dipped in Nutella.
Pretzel-Crusted Honey Mustard Chicken Breasts
adapted from Food and Wine
makes 2-3 chicken breasts
total time: 30-35 minutes
total hands-on time: 10 minutes
What you'll need:
2-3 boneless skinless chicken breasts
2 cups pretzels, crushed
1 tbsp rice vinegar
2 tbsp dijon mustard
1 tbsp honey
1/4 cup canola oil
a few healthy shakes of garlic powder, salt and pepper
What you'll do:
1. Preheat oven to 400.
2. Place the pretzels in a plastic ziploc bag and crush them with a heavt object; I used the bottom of a glass. I liked having some chunkier pieces of pretzel in the mix but if you want a totally uniform crust, you might want to use a blender or a food processor.
3. In a small bowl, whisk vinegar, mustard, oil, honey, salt, pepper and garlic powder until well-combined.
5. Dip the chicken breasts into the mustard sauce and then coat on both sides with the crushed pretzels. You'll have a little bit of mustard sauce left over...save it!
6. Bake the chicken for about 20-25 minutes. The pretzels will brown a bit.