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Name: Honey Mustard Pretzel Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 4 cups hard pretzels (sour dough) crushed; 1/2 cup olive oil; 1/2 cup Djjon mustard; 1/4 cup water; 3 tablespoons Red wine vinegar; 1 1/2 pounds boneless chicken breast halves

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INGREDIENTS

4 cups hard pretzels (sour dough) ; crushed
1/2 cup olive oil
1/2 cup Djjon mustard
1/4 cup water
3 tablespoons Red wine vinegar
1 1/2 pounds boneless chicken breast halves

Servings

INSTRUCTIONS

1. Preheat the oven to 400° F. Set a wire rack (like an oven-safe cookie rack) over a large rimmed baking sheet.

2. In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Wipe the crumbs out of the food processor.

3. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.

4. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.

5. Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.

6. Set them on the wire rack and bake 20 – 25 minutes or until cooked through (internal temperature 165 – 174 degrees F.).

7. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

NOTES

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Honey Mustard Pretzel Chicken

4 cups hard pretzels (sour dough) crushed
1/2 cup olive oil
1/2 cup Djjon mustard
1/4 cup water
3 tablespoons Red wine vinegar
1 1/2 pounds boneless chicken breast halves

1. Preheat the oven to 400° F. Set a wire rack (like an oven-safe cookie rack) over a large rimmed baking sheet.
 
2. In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Wipe the crumbs out of the food processor.
 
3. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
 
4. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
 
5. Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.
 
6. Set them on the wire rack and bake 20 – 25 minutes or until cooked through (internal temperature 165 – 174 degrees F.).
 
7. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

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Nutrition

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Serving Size: 1 Serving (100g)
Recipe Makes: 8 Servings

Calories: 127
Calories from Fat: 40 (31%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.6g
Cholesterol 49.3mg		15 %
Sodium 627.3mg		22 %
Potassium 241.5mg		6 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 20g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 127

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