Wednesday, August 16, 2006

Crunchy Honey Mustard Chicken


If you, like me, are always looking for something new to do with chicken, I have a tip for you. Out of ideas, and busily plowing through a bag of my favorite snack, I came up with this little doozy the other night and it was a huge hit. If you live in an area where Snyder's Honey Mustard Pretzel Pieces are not available, I apologize in advance for tempting your taste buds.


Chrissy's Crunchy Honey Mustard Chicken

2 cups Snyder's Honey Mustard Pretzel Pieces, ground
2 lbs chicken tenderloins (or substitute whatever chicken bits you like)
4 tablespoons good cooking olive oil

Preheat oven to 475°. You may want to prepare the dressing (directions below) ahead of time. Grind the pretzel pieces in your food processor until they are the same consistency as bread crumbs. Coat your tenderloins in just a tiny bit of olive oil (roll them around in a large dish til they are all a bit shiny). Roll the tenderloins in the crumbs, and place them in a baking dish. Place on cookie sheet. Bake for about 12 minutes, or until chicken is golden and crispy.

Over the top, drizzle the sauce below-- or put it into bowls for dipping.

Dipping and Drizzling Sauce

1/3 cup olive oil
2 tablespoons vinegar
1 tablespoon honey
4 teaspoons good Dijon mustard
1/8 teaspoon pepper

Whisk together all ingredients. This can be stored in the refrigerator up to 1 week.

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