Post by Loupy on Feb 25, 2017 21:36:58 GMT -7
Honey Dijon Pretzel Chicken
From: Kevin Lynch @ www.closetcooking.com/
Sweet and tangy honey dijon chicken crusted in a crunchy pretzel coating!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
3 tablespoons honey
1/4 cup dijon mustard
1 tablespoon grainy dijon mustard (optional)
2 tablespoons oil
2 tablespoons lemon juice (~1/2 lemon)
1 tablespoon white miso paste (optional)
1 clove garlic, minced
salt and pepper to taste
16 ounces chicken breast, pounded thin
1/2 cup flour
1 cup panko breadcrumbs
1 cup pretzels, crushed
Directions
Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half.
Season the chicken with salt and pepper.
Dredge in the flour, shake off excess.
Dip in half of the dressing, shake off excess.
Press into the mixture of the panko and pretzels and place on a wire cooling rack on a baking sheet.
Bake in a preheated 400F/200C oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts.
Serve straight from the oven with remaining dressing.
Note:
Best straight from the oven. The pretzels will get soft if left sitting around after coating the chicken in them or after baking them before eating them.
Option: Replace the honey with maple syrup.
Option: Replace the pretzels with crushed cereal like corn flakes or crushed chips like tortilla chips or doritos.
Nutrition Facts:
Calories 651
Fat 20g
Saturated 3g
Cholesterol 72mg
Sodium 1235mg
Carbs 82g
Fiber 3g
Sugars 15g
Protein 33g
From: Kevin Lynch @ www.closetcooking.com/
Sweet and tangy honey dijon chicken crusted in a crunchy pretzel coating!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
3 tablespoons honey
1/4 cup dijon mustard
1 tablespoon grainy dijon mustard (optional)
2 tablespoons oil
2 tablespoons lemon juice (~1/2 lemon)
1 tablespoon white miso paste (optional)
1 clove garlic, minced
salt and pepper to taste
16 ounces chicken breast, pounded thin
1/2 cup flour
1 cup panko breadcrumbs
1 cup pretzels, crushed
Directions
Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half.
Season the chicken with salt and pepper.
Dredge in the flour, shake off excess.
Dip in half of the dressing, shake off excess.
Press into the mixture of the panko and pretzels and place on a wire cooling rack on a baking sheet.
Bake in a preheated 400F/200C oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts.
Serve straight from the oven with remaining dressing.
Note:
Best straight from the oven. The pretzels will get soft if left sitting around after coating the chicken in them or after baking them before eating them.
Option: Replace the honey with maple syrup.
Option: Replace the pretzels with crushed cereal like corn flakes or crushed chips like tortilla chips or doritos.
Nutrition Facts:
Calories 651
Fat 20g
Saturated 3g
Cholesterol 72mg
Sodium 1235mg
Carbs 82g
Fiber 3g
Sugars 15g
Protein 33g
