Pretzel Chicken & Honey Mustard Sauce

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Every now and then everyone’s diet needs a little wiggle room, which is exactly what my diet got when I had the bright idea of trying this mouth watering pretzel chicken recipe.  Not only could I not stop snacking on the HUGE bag of pretzels I bought for the crust, but I was {this} close to licking the plate clean.  There’s something about honey mustard dipping sauces- I just can’t seem to control myself around them.

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ingredients:

1 cup panko crumbs
1 cup pretzel crumbs
1/4 cup neutral tasting olive oil
1/4 cup Dijon mustard
1 tablespoon honey
1/8 cup water
1 1/2 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1/2 lb pound boneless chicken breasts
1/4 cup flour, plus more if needed

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directions:
Preheat the oven to 400° F. Line a non-stick baking sheet with parchment paper.

In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool.

In a food processor pulse the pretzels until coarsely ground then add them to a medium bowl and mix with the panko crumbs.

After wiping out pretzel crumbs, add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.

Pound the chicken breasts out to an even thickness using a mallet. Season well with salt and pepper.

Set up a dredging station:
Pour half of the dressing into a large shallow bowl or dish, put the flour on large plate and add half the pretzel mixture to a large, shallow bowl or dish. Working with one chicken breast at a time, dredge the chicken in the flour then into the dressing, and finally into the pretzel crumbs patting them on if needed. Place on lined baking sheet. Add the remaining half pretzel crumbs to the dish as needed.

Bake 20-25 minutes depending on their size and thickness. Once done, let the chicken rest for 5 minutes, then serve topped with remaining honey mustard dressing.

Adapted from Food & Wine

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