Thursday, August 7, 2008

Try this...

While reading Food & Wine Magazine the other day, I came across a recipe for Mustard Baked Chicken with a pretzel crust. I'm not a big fan of mustard, but I'm always looking for new ways to cook chicken and something about this sounded good so I decided to try it. It was delicious and healthy too. It is such a simple recipe and doesnt take too long to cook, a great week night recipe that I will definitely make again.

1/2 pound hard pretzels, coarsely crushed (4 cups)
1/2 cup canola oil
1/2 cup whole-grain mustard
2 tablespoons Dijon mustard
1/4 cup water
3 tablespoons red wine vinegar
Salt and freshly ground pepper
6 large skinless, boneless chicken breast halves

Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.

Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth. Season the dressing with salt and pepper.

Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.

*Note, I didn't exactly follow the steps. I just coated the chicken with spicy brown mustard, rolled it in the pretzels and then placed it in a glass dish that I had sprayed with Pam. I baked it for 25 minutes and it was perfect.