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.