About this recipe:A delicious, yet different way to bake chicken breasts. Chicken breasts are coated with a honey-mustard mixture, then dredged in salted pretzel crumbs, before being baked to perfection.
oil spray, as needed
1 tablespoon red wine vinegar
1 tablespoon English mustard
1 tablespoon spicy mustard
1 tablespoon coarse mustard
1 tablespoon honey
1 tablespoon vegetable oil
4 skinless, boneless chicken breast fillets
335g salted pretzels
2 tablespoons English mustard
3 tablespoons honey
1/2 teaspoon salt
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat an oven to 200 C / Gas 6. Line a baking tray with foil and spray with oil spray.
In a bowl, mix together the red wine vinegar, 1 tablespoon English mustard, spicy mustard, coarse mustard, 1 tablespoon of honey and the vegetable oil.
Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 5mm. Coat the chicken well with the mustard mixture.
Place the pretzels into a resealable plastic 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 crumbs. Place the chicken breasts on the prepared baking tray and spray each breast with oil spray.
Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the centre, about 25 minutes. Flip the chicken after about 12 minutes of cooking to brown both sides.
Mix together the mayonnaise, 2 tablespoons of English mustard, 3 tablespoons of honey and salt in a bowl. Drizzle the honey-mustard sauce over the chicken to serve.