Baked Honey-Mustard Chicken

    (180)
    45 min

    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.


    147 people made this

    Ingredients
    Serves: 4 

    • 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
    • 125ml mayonnaise
    • 2 tablespoons English mustard
    • 3 tablespoons honey
    • 1/2 teaspoon salt

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat an oven to 200 C / Gas 6. Line a baking tray with foil and spray with oil spray.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.

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    Reviews & ratings
    Average global rating:
    (180)

    Reviews in English (133)

    by
    94

    This is my recipe...and I usually use light mayo for the sauce. The recipe makes more sauce than you will need...so I think the calorie and fat content may be off. The mustard blend in the beginning is just to help the pretzels stick, so you don't need to drench the chicken, just lightly coat both sides. Enjoy  -  09 Apr 2010  (Review from Allrecipes US | Canada)

    by
    55

    I didn't love this. Despite following the recipe exactly and baking in a convection oven, the crust was not crunchy. You will need to double the marinade--there is not nearly enough for 4 chicken breast halves. I also think you could cut the mayo to 1 or 2 tablespoons for the dipping sauce.  -  13 Apr 2010  (Review from Allrecipes US | Canada)

    by
    37

    If you are worried about salt content, use no salt pretzles to coat your chicken. The salt in the dipping sauce you can control or use Mrs. Dash if you want it salt free.  -  02 May 2010  (Review from Allrecipes US | Canada)

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