HONEY MUSTARD PRETZEL-CRUSTED CHICKEN
INGREDIENTS
- 4 boneless, skinless chicken breasts
- 1 cup crushed pretzels
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 2 large eggs
- 2 tablespoons milk
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 tablespoons olive oil or melted butter (for baking)
INSTRUCTIONS
PREHEAT THE OVEN
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
PREPARE THE PRETZEL CRUST
In a shallow dish, mix:
- Crushed pretzels
- Panko breadcrumbs
- Garlic powder
- Salt & pepper
MIX THE EGG WASH
In another bowl, whisk together the eggs and milk.
COAT THE CHICKEN
- Dip each chicken breast into the egg wash
- Press firmly into the pretzel mixture until fully coated
- Place on the prepared baking sheet
BAKE THE CHICKEN
Drizzle with olive oil or melted butter.
Bake for 20–25 minutes, until golden and cooked through
(internal temperature: 165°F / 74°C).
PREPARE THE HONEY MUSTARD SAUCE
Mix honey and Dijon mustard in a small bowl until smooth.
SERVE
Drizzle the honey mustard sauce over the chicken
or serve it on the side for dipping
