The original recipe was almost doubled what I prepared here. There are only two of us – no reason to make 4-5 servings! What I have listed below worked for 2 servings.
2 cups hard pretzels (sour dough), coarsely crushed
1/4 cup olive oil
1/4 cup Dijon mustard
1/4 cup honey
1/8 cup water
1 1/2 Tbsp red wine vinegar
2 boneless, skinless chicken breasts
Coarse salt and fresh-ground black pepper
Preheat the oven to 400. Place a wire rack on a large rimmed baking sheet
Coarsely crush the pretzels using a plastic bag to control the crumbs. The original recipe called for using a food processor. I think I’ll follow that instruction next time.
Wipe out the food processor. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth. Season with salt and pepper. Adjust the sauce to your taste by either adding more mustard or more honey.
Pour half the dressing into a shallow bowl and add the chicken breasts. Turn to coat them evenly, then dredge the chicken in the pretzel crumbs. You may need to pat the pretzels on with your hand.
Set them on the wire rack and bake for 25-30 minutes (or until cooked through)
Serve with the remaining honey mustard dressing. Although it started on the side of the dish, I ended up pouring it over the chicken – which was perfect! I recommend starting to eat the dish that way.
Recipe Source: http://www.CinnamonSpiceandEverythingNice.com