I believe you can never have too many chicken recipes in your weeknight dinner repertoire, and this one is different enough to stand out just a little from the regular crusted chicken dishes you might be accustomed to cooking. There is no doubt that the zippy marinade makes a memorable impression on your palate, and when the leftovers are whisked with a little mayonnaise you are armed with a tangy dipping sauce that takes the dish to another level.
My favourite thing about this chicken is that it can be cooked ahead of time and served at room temperature – the hallmarks of a must-make recipe, if you ask me. I preach the gospel of make-ahead meals, and the more ideas I can tuck into my back pocket, the better.
Pretzel Chicken with Creamy Mustard Sauce
- 4 cups pretzels
- 1/2 cup canola or olive oil
- 1/2 cup grainy Dijon mustard
- 2 tablespoons Dijon mustard
- 1/4 cup water
- 3 tablespoons red wine vinegar
- salt and pepper
- 6 boneless, skinless chicken breasts
- 3 tablespoons mayonnaise
Preheat the oven to 400 degrees. In a food processor, pulse the pretzels until a mix of coarse chunks and fine crumbs remain. Transfer to a plate or shallow bowl, and wipe the inside of the processor with a dry, clean cloth.
Place the oil, grainy mustard, Dijon mustard, water, and vinegar in the processor and pulse until smooth. Season with salt and pepper and pour half the sauce into a large shallow bowl. Add the chicken breasts and turn to coat. Let marinade for five minutes.
Dredge the chicken pieces in the pretzel crumbs and transfer to a parchment-lined rimmed baking sheet. Bake for 25-30 minutes or until the chicken is cooked through.
Meanwhile, combine the remaining sauce with the mayonnaise and stir well. Slice the chicken and serve warm or at room temperature with the mustard sauce.
Adapted from Food and Wine magazine.