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

  • 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
  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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  1. Looks yummy! I love dijon chicken.

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

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


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