Crisp Pretzel & Mustard Chicken
This German-inspired chicken dish has the much-loved flavor combination of pretzels and mustard. A little caraway sauerkraut or sautéed apples would add a tangy or slightly sweet counterpoint to the crisp chicken--a fun twist to winter comfort food.
About 2-1/2 ounces hard pretzel sticks
1/4 cup red wine vinegar
1/4 cup lemon juice
3 cloves garlic, finely chopped
3 tablespoons whole-grain mustard
1/4 cup olive oil
Freshly ground pepper
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
Heat oven to 400°F. Process pretzels in a food processor until finely crushed (1 cup crumbs). Pour into shallow dish.
Mix vinegar, lemon juice, garlic, and mustard together in medium bowl. Whisk in olive oil until well blended. Season with pepper. Pour 1/3 cup vinaigrette into a small serving dish.
Dip chicken into remaining vinaigrette; dredge in crushed pretzels to coat. Place on rimmed baking sheet.
Bake 20 minutes or until no longer pink in center. Serve chicken drizzled with reserved mustard vinaigrette.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories295
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Calories from Fat47%
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Total Fat15g
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Saturated Fat2g
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Total Carbohydrate12g
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Protein29g
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Sugars1g
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Cholesterol70mg
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Dietary Fiber1g
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Sodium385mg
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- DAILY VALUE
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Vitamin A1%
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Vitamin C11%
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Calcium3%
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Iron9%
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- DIETARY EXCHANGES
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Other Carbohydrates1
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Fat1.5
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Lean Meat5.5
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Lean Protein4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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