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.
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)
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)
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)