This is one of those recipes. A recipe where whenever or wherever it is served, people must have it. Maybe it’s the crunch of the pretzel coating, or the tenderness of the chicken, or the delicious flavor combinations of the mustard sauce, but it is a 100% crowd pleaser.
One of the pluses of this dish is that it is served at room temperature. Make ahead of your simple celebration, refrigerate, and take out 1 – 1 1/2 hours before serving. This recipe is an awesome dish for a dinner buffet of 20-25 or as dinner entrée for ten.
Pretzel Chicken Strips
Servings: 10
Ingredients
- 8 chicken breasts skinless & boneless
- 1/2 pound hard pretzels such as Snyder's homestyle
- 2 cups panko bread crumbs
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 cup whole-grained mustard
- 1/4 cup honey Dijon mustard
- 1 cup canola oil
- 6 Tbsp red wine vinegar
- 1/2 cup water
- Parsley for garnish
Instructions
- Preheat oven to 400°.
- Cut the chicken breasts into about 6 strips per breast. Set aside.
- Pulse the pretzels in a food processor, leaving some medium-sized chunks.
- Mix together the pretzels, panko, oregano and basil.
- In a separate bowl, mix together the mustards, canola oil, vinegar and water.
- Reserve half of the mustard sauce for serving with the chicken.
- Dip each chicken strip in remaining mustard sauce and coat completely with pretzel mixture.
- Line cookie sheets with foil or parchment paper.
- Place strips on cookie sheet spaced about 2 inches apart.
- Bake for 15-20 minutes, turning halfway through.
- Put chicken on a large platter garnished with parsley.
- Serve the reserved sauce in a gravy boat.