Pretzel Crusted Chicken Breasts
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 oz. hard pretzels (I used tiny twists)
  • ⅓ cup olive oil
  • ⅓ cup whole-grain mustard
  • 2 T Dijon mustard
  • 2 T water
  • 3 T red wine vinegar
  • Salt and freshly ground pepper
  • 4 large skinless, boneless chicken breast halves, cut in half lengthwise (to make 8 flatter chicken breast filets)
  1. Preheat oven to 400 Degrees. Place a shallow rack over a baking sheet.
  2. Place the pretzels in a gallon ziploc bag and run a rolling pin over them until they're coarsely crushed but still identifiable as pretzels. Place into a wide, shallow bowl.
  3. Add the mustards, water and vinegar to a bowl and whisk to combine. Whisk in the olive oil until the mixture is homogeneous. Season to taste with salt and pepper.
  4. Add the chicken to the mustard mixture and toss to coat. Lay each chicken piece in the crushed pretzels and turn to coat.
  5. Arrange the pretzel coated chicken pieces on the rack set over your baking sheet. Bake 15-20 minutes, or until firm. Slice and serve.
Recipe by The Domestic Front at