Last week I tried Cheez-it Chicken and got the "best meal so far" comment from Stephen, but I have a feeling tonight's meal is going to put that one to shame.
At least the smell does.
If you're one of those measuring types... unfortunately, this recipe entails no exact measurements.
Honey Mustard Pretzel Chicken
- Boneless Skinless chicken breast
- Dijon mustard
- Take about 1/2 a cup mayo and about 1/4 dijon mustard and mix. Add about two spoonfuls of honey and mix well. Taste. Keep adding a little more mayo, mustard, or honey to taste. (You'll want some leftover sauce to use as a dipping sauce so be sure to separate some off to the side for later as any that touches the sauce is to be discarded! But if you've come to this blog, I'm sure you know that you cannot eat anything that's touched raw meat and hasn't been cooked! Ewww!)
- Next take your chicken (I rinse and dry mine first) and salt and pepper both sides and then dip in the sauce and really get it covered and then place it into a zip lock baggie. Once all chicken pieces are covered in sauce and in bag, add any remaining sauce (not the one you separated though!) and let sit.
- Next take a bunch of pretzels and add to a big zip lock baggie and pound pound pound. Leave the bag a little open so air can escape and don't go crazy with the pounding or you'll poke holes in the bag. Trust me on that one. Empty your pretzels onto a plate.
- Preheat your oven to 350.
- Spray down a cookie sheet with cooking spray. Take your chicken that's been soaking in your homemade honey mustard goodness and place in crushed pretzels. Press down on chicken with tongs to so that it picks up lots of the crushed pretzels. After both sides are covered in pretzels, add to cookie sheet.
- After all pieces are covered and placed on cookie sheet, spray the chicken with cooking spray (you'll want to do this to avoid a soggy crust).
- Place in oven for about 25 minutes, flipping once.
Serve alongside your reserved homemade honey mustard sauce and...
Crash Hot Potatoes
- Small red potatoes
- herbs of your choice
- olive oil
- Boil potatoes till fork tender.
- Preheat oven to 450 and make sure you have a rack up high.
- Cover cookie sheet with olive oil (enough so nothing sticks).
- Add potato to cookie sheet, give an inch or two between each.
- Take masher or serving fork (I don't have a masher) and gently press down. Be careful because they may spread or move a lot.
- Brush each potato with more olive oil.
- Add salt, pepper, herbs.
- Pop in oven till golden brown.
Thank you so much Angie for turning me onto these fabulous taters, and, of course, she found these from the Pioneer Woman.