INGREDIENTS
4-6 boneless chicken breasts2 cups hard pretzel
1/4 cup canola oil
1/2 cup Dijon Mustard
1/4 cup water
3 tbsp. red wine vinegar
coarse salt and freshly ground pepper, to taste
1/4 cup Italian parsley, chopped, for garnish
DIRECTIONS
Preheat the oven to 400 degrees. Place the pretzels in a plastic bag and using a rolling pin, break them up. You should have coarse and fine crumbs. Place the chicken breasts between two sheets of plastic wrap. Using a mallet, pound thin.
Transfer the crumbs to a large plate and set aside. In a small bowl, mix the oil, Dijon mustard, water, and vinegar and whisk until smooth. Season with salt and pepper. Reserve half of the mustard mixture.
On a large plate, cover the chicken breasts with half of the mustard mixture and coat completely. Next, dredge the chicken in the pretzel crumbs and transfer to a rimmed baking sheet. Bake in the upper third of the oven for 20 to 25 minutes, or until thoroughly cooked. Sprinkle with parsley and serve with the reserved mustard.
Serve with some sauteed zucchini!
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