Pretzel Honey Mustard Chicken Food

HONEY MUSTARD PRETZEL-COATED CHICKEN FINGERS

Steps:

• Preheat the oven to 375 degrees F.
• Season chicken strips with salt and pepper. Set aside.
• In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge the chicken and set aside to marinate for at least 5 minutes.
• Meanwhile, place pretzels in sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.
• Spray a baking sheet with nonstick spray.
• Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.
• Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.
• Eat and enjoy!

HONEY MUSTARD PRETZEL-CRUSTED CHICKEN FINGERS

Steps:

• Preheat oven to 375°F
• Season the chicken tenders liberally with salt and pepper
• In a shallow dish, whisk together the honey and Dijon mustard until smooth
• Put pretzels into the bowl of a food processor and pulse to medium-sized crumbs
• Place crumbs into a shallow dish and add chopped thyme
• Coat chicken tenders first in the honey mustard and then with the crushed pretzels
• Place the breaded chicken tenders on a sheet tray lined with a cooling rack
• Spray the chicken tenders with cooking spray and place into the oven for 20 minutes or until crispy and brown
• For the barbeque sauce, heat oil in a small pot over medium-high heat
• Add onion and garlic, stir 1-2 minutes, then add vinegar, Worcestershire, honey, mustard, tomato sauce, and pepper
• Simmer to thicken over low heat, about 15 minutes
• Add hot sauce to taste
• Serve chicken with barbeque sauce and Jicama and Apple Slaw alongside
• For the Jicama and Apple Slaw: In a large serving bowl, whisk together vinegar, lemon juice, onion honey, oil and celery seed
• Add jicama, apple, celery and carrot; toss to coat and chill

HONEY MUSTARD CHICKEN WITH PRETZEL CRUST

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). 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 the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the mustard mixture.
• Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind 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.

SHEET PAN HONEY MUSTARD-PRETZEL CHICKEN

Steps:

• Preheat oven to 425°. Generously grease two rimmed baking sheets with cooking spray. In a large resealable plastic bag, crush pretzels with the back of a wooden spoon or rolling pin, until mixture is coarsely ground. Transfer to a shallow bowl.
• In another shallow bowl, whisk together honey mustard and egg. In a medium bowl, season chicken with salt and pepper and toss to coat evenly with flour.
• Dip each chicken piece in honey mustard mixture, letting excess drip off, then roll in pretzels, pressing in the pretzels with your fingers. Transfer to prepared baking sheets in an even single layer and spray generously with cooking spray.
• Bake, turning halfway through, until chicken is cooked through and pretzels are golden, 12 to 15 minutes.
• Serve chicken with more honey mustard.

PRETZEL HONEY MUSTARD CHICKEN RECIPE

Steps:

• Pre-heat oven to 375 degrees.
• Line a large baking sheet or spray a wide shallow baking dish.
• Mix Dijon mustard and honey in a small bowl. Divide the Dijon mustard in half, and keep one half aside to serve as a dipping sauce.
• Place pretzels in a zip-lock bag, close, and crush into smaller pieces. Pour in a shallow dish or plate.
• On a cutting board, slice larger meat pieces into smaller portions of chicken cutlets for kids. Dip each of the skinless breasts into the honey mustard, then dip in the crushed pretzel pieces. Discard any honey mustard used to coat the meat.
• Lay coated pretzel crusted pieces on a parchment lined baking sheet in a single layer or in a wide shallow baking dish.
• Bake 45 minutes at 374 degrees Fahrenheit, until the internal temperature reaches 165 degrees on a meat thermometer.
• Serve with honey-mustard extra sauce.

HONEY MUSTARD PRETZEL CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• Pound/flatten chicken breasts until about 1/4 inch thick - and here's an easy way to pound a chicken breast: put it in a Ziplock bag first, then flatten with the mallet or whatever you're using. It keeps splatters at a minimum. (Flattening the breasts makes them even more tender!).
• Combine mustard, mayonnaise, honey, cayenne pepper, garlic, green onion, and salt and pepper to taste.
• Set half of mixture aside to be used as dipping sauce.
• Coat chicken completely in remaining mustard mixture, and then dredge in pretzel crumbs.
• Place coated chicken on baking sheet and bake for about 30 minutes or until chicken is cooked through and juices run clear.
• Dawn/NYS posted this recipe to Gail's Recipe Swap.

HONEY MUSTARD PRETZEL CHICKEN TENDERS RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together Happy Belly Honey Mustard, Greek yogurt, Happy Belly Large Eggs, a pinch of salt, and a pinch of black pepper until smooth. Add the chicken tenders and toss to coat completely in the honey mustard mixture. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours, or overnight.
• In a separate medium bowl, stir together the garlic powder, Happy Belly Onion Powder, cayenne, Happy Belly Celery Salt, remaining 2 teaspoons of black pepper, and the Happy Belly Paprika.
• Add the pretzel twists to a food processor and pulse into coarse crumbs. Transfer about half of the pretzel crumbs to the bowl with the spice mixture. Pulse the remaining pretzel crumbs until finely ground, then add to the bowl with the spice mixture and stir to combine.
• Heat 2 inches of Happy Belly Vegetable Oil in a large, high-walled skillet over medium heat until the temperature reaches 365-375°F (185-190°C). Line a plate with paper towels.
• Toss the honey mustard chicken tenders, a few at a time, in the pretzel crumbs until fully coated.
• Working in batches to avoid overcrowding the pan, fry the chicken tenders in the hot oil for 8-10 minutes, or until crispy and golden brown all over. Transfer to the paper towel-lined plate to drain.
• Assemble the lunchboxes: Pack the honey mustard pretzel chicken tenders with a side of Happy Belly Honey Mustard for dipping, a few Amazon Fresh Brand Carrots and Celery Sticks, and Amazon Fresh Brand Aplenty Sea Salt Pita Chips.
• Enjoy!

PRETZEL CHICKEN WITH DIJON OR HONEY MUSTARD DRESSING

Steps:

• Preheat the oven to 400°.
• In a blender or food processor, pulse the hard pretzels until coarsely ground with the cayenne (optional); you are going for a mixture that has both coarse and ground pretzels. Transfer to a shallow bowl or plate and set aside.
• In a clean blender or food processor, add oil, mustards, water and vinegar (and optional cayenne) and blend until smooth. Season the dressing with salt and pepper, to taste.
• Add half of the dressing to another shallow bowl or container, add chicken and coat with dressing. Dredge the chicken in the pretzel crumbs to cover all sides and transfer to a rack that is placed on a rimmed baking sheet.
• Place chicken in the upper third of the oven and bake for 20 to 25 minutes, or until cooked through. Slice or serve whole and either warm or at room temperature with the remaining mustard dressing.

PRETZEL-CRUSTED CHICKEN WITH BROCCOLI

Steps:

• Preheat the oven to 200 ̊. Set a wire rack on a baking sheet. Season the chicken cutlets on both sides with salt and pepper, using about 1 teaspoon of each total.
• Stir together the mustard, mayonnaise and honey in a small bowl. Remove 1 cup of the mixture to a shallow bowl, reserving the rest for serving.
• Place the flour in another shallow bowl. Spread the pretzels on a plate. Coat each piece of chicken in the flour, then quickly dunk in the honey-mustard mixture and then coat in the pretzels. Set on a large plate.
• Heat 2 tablespoons each butter and olive oil in a large nonstick skillet over medium-low heat until the butter is melted and the oil is hot. Add 3 pieces of the crusted chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove the chicken to the rack and place in the oven.
• Repeat with the remaining butter, oil and chicken. Add the chicken to the pan in the oven to keep warm.
• Bring 1 inch of water to a simmer in a large saucepan fitted with a steamer basket. Add the broccoli, cover and cook until bright green and just tender, 8 to 10 minutes. Season with the remaining 1/2 teaspoon each salt and pepper. Serve the chicken and broccoli with the reserved honey-mustard sauce for dipping.

PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
• For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
• Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
• Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
• Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
• Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
• Serve the chicken fingers warm with the mustard dipping sauce.

PRETZEL CRUSTED CHICKEN

Steps:

• Preheat the oven to 375ºF (190ºC). Chop the pretzels into small pieces; discard fine pretzel dust. Toss the pieces with the Parmesan and butter; set aside. Cut each chicken breast through the center, leaving one side intact, so it opens like a book. Stir the mustard with the green onion, salt and pepper. Brush all over the inside of the chicken. Place a slice of ham in the centre of each piece; fold over to enclose.
• Brush the tops of the chicken with egg and sprinkle with the pretzel mixture over top; press lightly to adhere. Arrange chicken on a foil-lined baking sheet. Bake for 25 minutes or until an instant-read thermometer registers 165ºF (74ºC) when inserted into the center of the largest chicken breast.

CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
• In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.