![](https://cdn.statically.io/img/www.allrecipes.com/thmb/q2lD8Y7Lk38miCOSl8sRM7psFQM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1403149-ea3c5f03999c4650b234a89590239459.jpg)
Ingredients
-
cooking spray
-
1 tablespoon red wine vinegar
-
1 tablespoon prepared yellow mustard
-
1 tablespoon spicy mustard
-
1 tablespoon coarse-grained mustard
-
1 tablespoon honey
-
1 tablespoon vegetable oil
-
4 skinless, boneless chicken breast halves
-
4 cups salted pretzels
-
½ cup mayonnaise
-
2 tablespoons prepared yellow mustard
-
3 tablespoons honey
-
½ teaspoon salt
Directions
-
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.
Tips
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts (per serving)
759 | Calories |
32g | Fat |
87g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 759 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 5g | 27% |
Cholesterol 78mg | 26% |
Sodium 2175mg | 95% |
Total Carbohydrate 87g | 32% |
Dietary Fiber 3g | 11% |
Total Sugars 18g | |
Protein 33g | 66% |
Vitamin C 0mg | 0% |
Calcium 57mg | 4% |
Iron 5mg | 27% |
Potassium 364mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.