Pretzel and Honey Mustard Chicken
by Jill Himmelfarb

URL Source:
Source: Me
Course: Main
Cuisine: American
Food Group: Poultry
Serves: 4


1 package(s) Boneless, skinless chicken breasts
8 ounce Tiny twist pretzels
1/4 cup(s) Honey mustard sauce
3 Eggs
3 tablespoon(s) flour
1/4 cup(s) Canola Oil

First, crush the pretzels using either a food processor or place in Ziplock bag and beat with rolling pin. Pretzel pieces should be almost the same consistency of bread crumbs.

Next, butterfly chicken breasts and place on wax paper or plastic wrap. Use meat mallet or rolling pin to pound chicken breasts down to 1/2 inch thick cutlets.

Heat oil in large skillet over medium-low to medium heat. Beat eggs and honey mustard together in large bowl. Place flour on one plate and pretzel crumbs on another plate. Dredge the chicken cutlets each first in the flour. Then dip each into the egg mixture. Last dredge chicken in pretzel crumbs so that each chicken cutlet is entirely coated. Place chicken into hot oil and cook about 3-4 minutes on each side. Serve chicken with a side of honey mustard sauce for dipping. Enjoy!!

Notes:French fries are great with this chicken.