Roasted Spicy Brown Mustard Chicken with Pretzel Bread Crust

I bought some pretzel bread the last time it was available at HyVee.  We ate a few slices, and then somehow forgot about it.  If you’ve ever eaten this bread yourself, you know it shouldn’t go to waste.  It’s really good and so incredibly hard to find pretzel bread.  (Can’t a girl get her a good soft pretzel or pretzel roll when she wants?)   So in true homemaker style, I threw the remaining slices in the food processor, pulsed them until fine and then baked the crumbs in a 300 degree oven until dry.  And then I jammed a little zipper baggy of crumbs next to all the other little zipper baggies in the freezer, where my pretzel crumbs waited for their big appearance.

And tonight was the night.  I made Roasted Spicy Brown Mustard Chicken with Pretzel Bread Crust.  I opted for pre-made all natural Alexia Spicy Sweet Potato Fries.


Roasted Spicy Brown Mustard Chicken with Pretzel Bread Crust

3 large boneless skinless chicken breasts, sliced into 3/4-inch strips

1 cup spicy brown mustard (or Dijon)

1 cup pretzel bread crumbs (or finely crushed pretzels of your choosing)

Preheat oven to 400 degrees F.  Line two baking sheets with foil and spray lightly with non-stick cooking spray.  Prepare two shallow bowls — one with mustard, and one with bread crumbs. 

Pat chicken strips dry with a paper towel.  Dip each strip into the mustard, scraping excess into the bowl.  Press gently into crumbs to coat each side.  Place on prepared sheet pan, spaced at least 1-inch from other strips.

Bake 20-25 minutes, switching pans midway through cooking, until crumbs are golden and meat is white throughout.


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