4 cups pretzels
1/2 cup light olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
3 tbps red wine vinegar
kosher salt and fresh ground black pepper
3-4 boneless chicken breasts
Preheat the oven to 400 degrees. Set a wire rack over a large d baking sheet lined with foil.
In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a shallow bowl.
Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth. Season with salt and pepper. Adjust to suit your own tastes by adding more mustard or honey.
Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs. Pat them on if needed.
Set them on the wire rack, spray with cooking spray and bake 30-35 minutes or until cooked through. Let the chicken sit 5 minutes. Slice and drizzle the remaining honey mustard dressing over top.
Serve with Creamy Cauliflower Garlic Rice and Oven-Roasted Asparagus.
Original recipe can be found at Cinnamon Spice & Everything Nice