Happy Wednesday guys! How's everyone's week going so far? So far so good with us!
Picked up our CSA box this afternoon and it was LOADED with goodies! Can't wait to share all of our goods with you tomorrow!
And on to today's recipe...
When I think of pretzels, I don't usually immediately think to use them as a coating/breading - although it's quite common these days! But the salty snack is a great breading for chicken and fish! This recipe proves it!
Ingredients:
Adapted from Savour Fare's recipe
1 & 1/2 cups pretzel sticks
1/4 cup olive oil
1/4 cup spicy brown mustard
1 tablespoon Dijon mustard
1 tablespoon water
1/4 teaspoon cayenne pepper
1 & 1/2 tablespoons red wine vinegar
salt and pepper, to taste
2 large boneless, skinless chicken breasts
Tabasco, optional
Preheat oven to 400 F.
Place a rack over a baking sheet.
Place pretzels into a plastic bag and seal. Run a rolling pin over the pretzels until they reach a desired consistency. I liked them somewhat pulverized, but still with small chunks of pretzel still visible.
Transfer crush pretzels to a shallow dish and set aside.
In a medium bowl, combine spicy brown mustard, Dijon mustard, water, and vinegar. Whisk to combine. Slowly whisk in the olive oil until fully incorporated and homogenous. Add in cayenne pepper and season with salt, if needed.
Dip chicken breasts in mustard mixture and coat well. Then dip in dish with pretzels and coat well. Place chicken breasts on top of rack on baking sheet.
Bake chicken until cooked through, about 30-40 minutes, depending on the size of your chicken breasts (ours were quite large). Slice and serve with some buttered pasta and Tabasco sauce (couldn't resist the added heat!).
This was such a quick and easy weeknight meal, I'm really thinking about keeping it in my rotation for a while! I loved the added crunch of the pretzels and the mustardy/Tabasco kick! Loved it - and I hope if you try this, that you will too!
Have a great Wednesday guys and hope you're back tomorrow to see our CSA goodies! And Friday, I'll be posting the Derby Pie fudge recipe, so you know you can't miss that! I'm off to play some volleyball (we've just got to do better than last week's 0-3 showing!)
Wow, I never would have thought of breading with pretzel crumbs, but as a salt fiend, I bet it's wonderful. Thanks for the inspiration, Peggy!
ReplyDeleteLooks yummy and healthy addition of tobasco sauce is very tempting.
ReplyDeleteNothing like a quick easy meal after work! I love the tabasco addition.
ReplyDeleteI never would have thought of using pretzels for a coating in a savory dish (for whatever reason) but this definitely is a great idea! I mean ...if they can do it with Ritz crackers, then pretzels must definitely work great!
ReplyDeleteGreat post. Thank you for sharing with us. :)
This is like one of those Chopped championship rounds.
ReplyDeleteWhat a great idea, I love this!!! I bet this tastes soo good :)
ReplyDeleteMmmm, this sounds so good! I bet the salty pretzels made an amazing crunchy coating!
ReplyDeleteWow... I have done a cornflake crumb before, and even a Ritz cracker crumb, but never thought of pretzels! That sounds so perfect! Thank you for the inspiration & idea :) And I love the addition of the Tabasco! Totally what I would do too!
ReplyDeleteVery tempting and delicious chicken.
ReplyDeleteKurinjikathambam
Thats a great idea... Flavorful and gorgeous looking chicken breasts dear...
ReplyDeleteI like the idea of using pretzel sticks to coat chicken for a great crumbly coating. Yum!
ReplyDeleteNot going to lie: pretzel-crusted sounds suspicious to me. But, it looks tasty, so I may have to try it!
ReplyDeleteMy son and I love crunchy texture and I can already guarantee that we'll be eating the crust. LOL. But it's okay as my daugther tends to eat just inside! Anyway, I never seen or heard Pretzel crusted and I'm so curious now! You always bring something interesting and it's fun visiting you!
ReplyDeleteI love how with the salt on the pretzels you get instant seasoning! Sounds absolutely delicious!
ReplyDeletePlease tell me you didn't just buy chicken breasts. Whole chix is the only way to go.
ReplyDeleteI've seen this before and thought that it was just as wonderful then as I do now. Never got around to making it but this might be the inspiration I need! It looks delicious! Love the salty factor that the pretzels would add!
ReplyDeleteSeriously awesome idea. I think I may have to try pretzel-crusted tofu now!
ReplyDeleteWhat a creative idea! I love it! I know my bf will just love this...thanks for sharing! :-)
ReplyDeleteI've had pretzel chicken before (eating out) it was fantastic! Yours looks super yummy :)
ReplyDeleteNever thought of crushing pretzels and using it as a coating but it makes sense. It would definitely make a nice crunchy coating for the chicken breast. Very creative!
ReplyDeleteNever thought about pretzel in chicken, innovative idea. looking forward to more like this.
ReplyDeleteLove experimenting with new breadings! Great idea - and, I'm sure, a salty and flavorful one.
ReplyDeletePretzels can seriously do no wrong... I LOVE this idea! :)
ReplyDeleteWhat a great breading idea with that salty crunch factor.
ReplyDeleteThis sounds so good!!! I love this idea, and pictures are fantastic and yummy!
ReplyDeleteThis looks fantastic ... always on the lookout for crunchy chicken recipes but hadn't thought of using pretzels.
ReplyDelete