Pretzel Crusted Chicken

By Judycakes

This dish, from chef Ilene Rosen at the City Bakery in New York City, matches chicken with the classic NYC street-vendor combo: pretzels and mustard.

Ingredients

• l/2 pound hard pretzels. crushed
• 1/2 cup canola oil
• 1/2 cup whole-grain mustard
• 2 tablespoons Dijon mustard
• 1/4 cup water
• 3 tablespoons red wine vinegar
• Salt and freshly ground pepper
• 6 large skinless, boneless chicken breast halves

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground: you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.

Wipe out the processor. Add the oil, mustards, water and vinegar and blend. Season the dressing with salt and pepper. Pour half of the dressing into a large bowl. Add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs; transfer to a rack set over a rimmed baking sheet.

Bake the chicken breasts in the upper third of the oven for 20 to 25 minutes or unttl cooked through Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.