Thursday, January 26, 2012

Mustard Pretzel Chicken Fingers


Mustard and pretzels are a classic combination. They also happen to be a great coating for chicken fingers! And who doesn't like chicken fingers? Adults and children will enjoy this one!

Todd Rating: 9.1

Ingredients:
  • 4-6 boneless, skinless chicken breasts, thawed and patted dry
  • S&P
  • 4 c crushed pretzels (The thick kind work the best!)
  • 1/2 c dijon mustard
  • 1/2 c vegetable oil
  • 1/4 c water
  • 3 tbs red wine vinegar
Directions:
  1. Preheat the oven to 400* and line a baking sheet (with sides) with foil. Place a wire rack on top. If your wire rack is not nonstick, you will have to spray it with nonstick spray.
  2. Combine the dijon, water, vinegar and S&P to taste in a bowl with a whisk. Slowly whisk in the oil. 
  3. Cut the chicken in to chicken finger sized pieces.
  4. Submerge the chicken in the mustard dressing.
  5. Place the pretzels in a shallow bowl or plate.
  6. Coat the dijon covered chicken in the pretzels.
  7. Transfer to the wire rack.
  8. Bake for 20-25 minutes, until chicken is no longer pink and the coating is nice and crispy.
And I just had to try one to see if it "tasted okay" before dinner officially started. :)

 

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4 comments:

  1. Looks yummy! I love dijon chicken.

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  2. This sounds like such a delicious combination! I'm always looking for new ways to cook chicken.....! Thanks for sharing this recipe!

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    Replies
    1. Thanks for stopping by Maria! Let me know what you think if you try it! :)

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