Ingredients
- 2 cups panko crumbs
- 2 cups pretzel crumbs*
- 1/2 cup neutral tasting olive oil
- 1/2 cup Dijon mustard
- 1/3 cup honey
- 1/4 cup bottled water
- 3 tablespoons red wine vinegar
- coarse salt and fresh ground black pepper
- 1 + 1/2 pounds boneless chicken breasts
- 1/2 cup flour, plus more if needed
Preparation
Step 1
* Preheat the oven to 400° F.
* Lightly grease with oil a large, non-stick baking sheet or roasting pan. If you don't have a non-stick pan line a regular pan with parchment and lightly grease with oil.
* 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 (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs. Wipe the crumbs out of the food processor.
* 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 one at a time and using tongs, dredge the chicken in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed.
* Place on greased baking sheet. Add the remaining half pretzel crumbs to the dish as needed.
* Bake 16 - 25 minutes depending on their thickness/size or until cooked through (internal temperature 165 - 174 degrees F.).
* Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.