Recipe by Kathleen
"A crunchy and salty crust to dress up chicken!"
Watch video tips and tricks
red wine vinegar
prepared yellow mustard
skinless, boneless chicken breast halves
prepared yellow mustard
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 :)
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.
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.
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!
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!
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..
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Mustard Chicken with Pretzel Crust
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 286
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make the perfect weeknight chicken recipe.
See how to make a great marinade and basting sauce for grilled chicken.
See how to make baked chicken thighs with a sweet, hot mustard glaze.