Honey Mustard Pretzel Chicken
The perfect 30 minute dinner using crushed pretzels to coat tender juicy chicken, drizzled with homemade honey mustard.
Equipment
- extra large sheet pan (linked above)
Ingredients
- 4 boneless, skinless chicken breasts cut into tenders
- 1 cup Schär gluten-free pretzels (crushed into small crumbs)
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/4 cup mayonnaise
- 2 eggs
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 cup shaved brussels spouts
- 2 tbsp olive oil
Let's Make It
- Preheat your oven to 400°. Line a baking sheet with parchment paper or lightly grease it.
- Crush the Schär gluten-free pretzels using a food processor or place them in a sealed bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Add the paprika, garlic powder, salt, pepper, and parsley to the pretzel crumbs and mix well to combine.
- In a small bowl, whisk together the Dijon mustard, honey and mayonnaise until smooth.
- In a separate shallow bowl, whisk the two eggs and then mix in half of the honey mustard sauce. Reserve the remaining honey mustard for serving.
- Season the chicken breasts with a bit of salt and pepper. Dip each chicken breast into the egg and honey mustard mixture, making sure it's fully coated. Then dredge the chicken in the seasoned pretzel crumbs, pressing firmly to ensure the crumbs adhere well.
- Place the coated chicken breasts on one side of the prepared baking sheet and the shaved brussels sprouts on the other. Season the brussels with salt and pepper. Coat the chicken and brussels in olive oil- I like to use a spray for this.
- Bake for 20-25 minutes, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F/74°C). 7. **Garnish and Serve**: Let the chicken rest for a few minutes after removing it from the oven. Garnish with fresh parsley if desired. Serve with the remaining honey mustard sauce on the side for dipping.