READY IN 45 mins

Honey Mustard Chicken with Pretzel Crust

Read Reviews (91)

"A crunchy and salty crust to dress up chicken!" — Kathleen

Directions

Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
In a bowl, mix together the red wine vinegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of honey, and the vegetable oil.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the mustard mixture.
Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. Place the coated chicken breasts, one at a time, into the bag, seal, and shake the bag to thoroughly coat each chicken breast with pretzel meal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray.
Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center, about 25 minutes. Flip the chicken after about 12 minutes of cooking to brown both sides.
Mix together the mayonnaise, 2 tablespoons of yellow mustard, 3 tablespoons of honey, and salt in a bowl. Drizzle the honey-mustard sauce over the chicken to serve.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

Footnotes

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review

Apr 22, 2010

This is my recipe...and I usually use light mayo for the sauce. The recipe makes more sauce than you will need...so I think the calorie and fat content may be off. The mustard blend in the beginning is just to help the pretzels stick, so you don't need to drench the chicken, just lightly coat both sides. Enjoy :)

—Kathleen

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Most Helpful Critical Review

Apr 14, 2010

I didn't love this. Despite following the recipe exactly and baking in a convection oven, the crust was not crunchy. You will need to double the marinade--there is not nearly enough for 4 chicken breast halves. I also think you could cut the mayo to 1 or 2 tablespoons for the dipping sauce.

—Leah

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119 Ratings

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May 03, 2010

If you are worried about salt content, use no salt pretzles to coat your chicken. The salt in the dipping sauce you can control or use Mrs. Dash if you want it salt free.

—RealLiveWoman51

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Apr 20, 2010

This was very good! I used 4 whole chicken breasts instead of the halves, and pounded them thin. Then, I cut them into tenders. Using this much, I had to use 4 times the mustard mixture. For the pretzels, I crushed a pound bag of the big, sourdough hard pretzels. I didn't crush them to "flour," but left small pieces. The crust stayed crunchy and was so good! I didn't use the recipe for the honey mustard to drizzle on the top because we had some Ken's Light Honey Mustard dressing already. We used that as a dip and it was perfect!

—Kim C.

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Apr 23, 2010

My family loved this. The flavor combination can't be beat. I made this after looking for a quick recipe that I had all the ingredients already in my pantry and fridge. I especially loved that the chicken is first dipped into a tangy mustard to coat before the pretzels. That step gives it a little extra pop of flavor. This one is definitely 5 stars for my family!

—LisaK

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May 10, 2010

tasted good, but not worth the effort. You couldn't taste the individual mustards, and barely get a hint of pretzel flavor. You can do this with one type of mustard, and breadcrumbs. It did taste good though, and we had no leftovers..

—Rita Thornell

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Apr 26, 2010

Followed the recipe but added a little thyme to the breading. It was great! My husband loved the sauce. Thanks Kathleen. Will make again and share with others. When I described our dinner to my "foody" BIL he got very excited.

—tanya

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Apr 23, 2010

I agree with another review - my crust was not crunchy. I will make it again though! I loved the mustard/honey marinade. The sauce is a keeper too! Great recipe Kathleen.

—Aagnew

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Nutrition

Calories
759 kcal
38%

Carbohydrates
86.7 g
28%

Cholesterol
78 mg
26%

Fat
31.8 g
49%

Fiber
3.1 g
12%

Protein
33.2 g
66%

Sodium
2175 mg
87%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey Mustard Chicken with Pretzel Crust

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 759
Calories from Fat: 286

% Daily Value *
Total Fat 31.8g 49 %
** Saturated Fat 5.3g 26 %
Cholesterol 78mg 26 %
Sodium 2175mg 87 %
** Potassium 364mg 10 %
Total Carbohydrates 86.7g 28 %
** Dietary Fiber 3.1g 12 %
Protein 33.2g 66 %
** Sugars 17.6g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 7 %
** Iron 49 %
** Thiamin 45 %
** Niacin 156 %
** Vitamin B6 46 %
** Magnesium 21 %
** Folate 83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.