Honey Mustard Chicken with Pretzel Crust

posted by 3 years ago


1 Tbs red wine vinegar

3 Tbs prepared yellow mustard, divided

1 Tbs spicy mustard

1 Tbs coarse-grained mustard

4 Tbs honey, divided

1 Tbs vegetable oil

4 skinless, boneless chicken breast halves

4 cups gluten free pretzels

½ cup mayonnaise

½ tsp. salt


Preheat an oven to 400° F. 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 2 of the chicken breasts inside a large, heavy-duty ziplock freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out (be careful not to tear the plastic), to a uniform thickness of about ¼ inch. Repeat this process with the remaining chicken. Coat the pounded chicken well with the mustard mixture. Place the pretzels into a clean ziplock bag and crush 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. (Serves: 4)

tags:  honey mustard chicken with pretzel crust, chicken, baked, pretzels, dairy free
Learn More

Subscribe For Newsletter

Frequently Asked Questions