Pretzel Chicken

For the last few years, I've been majorly anti-chicken, but I'm here to say that those tides have turned!

I'm officially a chicken convert!

This "Pretzel Chicken" is easy, crunchy, salty, sweet and delishhh.

Joel said during dinner that these would be the perfect picnic food (which, is semi-strange, because we don't really picnic) if they were served cold.

Either way, cold or hot, these bad boys will be chomped up quickly!

Here are the goods:

 

My recipe is based off of this Pintrest goodie. 

2 cups panko crumbs

2 cups pretzel crumbs*

1/2 cup olive oil

1/2 cup Dijon mustard 

1/3 cup honey 

1 tbsp of brown sugar

1/4 cup water

3 tbsp red wine vinegar

salt and fresh ground black pepper

1 + 1/2 pounds boneless chicken breasts

1/2 cup flour,

 Directions:

1. Pre-heat oven to 400 and toast the bread crumbs over high heat until browned. Stir constantly (they take about 5 minutes)

2. Use a mallet/rolling pin to crush pretzels and then combine to roasted bread crumbs.

3. In a blender, pulse olive oil, mustard, honey, vinegar, water, brown sugar. Add salt and pepper to taste. Save half to dip chicken in before baking, and half to drizzle finished chicken.

 4. Pound chicken to flatten and create desired "strips"

5. Create your dipping stations. Chicken, flour, mustard, and pretzel mixture.

 

6. Lay on a baking sheet and bake for 20 minutes, or until cooked through.

7. Enjoy!