Pretzel-Crusted Chicken Tenders with Honey Mustard

By vealam

Ingredients

• FOR THE HONEY MUSTARD:
• 1/2 cup dijon mustard
• 1/4 cup whole grain mustard
• 3/4 cup honey
• 3 tablespoons mayonnaise
• 1 tablespoon lemon juice
• salt
• pepper
• FOR THE CHICKEN:
• 1/2 cup flour
• salt
• pepper
• 1 cup pretzels, crushed
• 3/4 cup panko bread crumbs
• 1 pound chicken breast, sliced into 1 inch slices
• flat-leaf parsley, chopped (for garnish)

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from cookingandbeer.com

Preparation

Step 1

In a small bowl, whisk together all of the ingredients for the honey mustard. Split the honey mustard in two, reserving half for dipping and half to coat the chicken.

Preheat your oven to 400 degrees F and place a wire rack on top of a baking sheet. Spray the rack with non-stick spray and set aside.

In one bowl, combine the flour and a dash of salt and pepper. Set aside.

In another bowl, combine the crushed pretzels and panko bread crumbs. Set aside.

Season your chicken slices with salt and pepper. Dip them, one by one, into the flour mixture. Fully coat the chicken and let any excess flour sprinkle off. Dip the flour coated chicken into half of the reserved honey mustard, and then place them in the bowl with the pretzel/panko mixture. Generously coat the chicken with the mixture and then place on the wire rack. Repeat this step for the rest of the chicken.

Bake the chicken at 400 degrees F for 15-16 minutes, or until the chicken reaches an internal temperature reaches 165 degrees F. Rotate the baking pan half way through (at the 8 minutes mark).

Serve the chicken immediately with the reserved honey mustard. Sprinkle with parsley and enjoy!