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  • Writer's pictureAmanda Davis

Pretzel Baked Chicken

This is not a favorite dish of Josh’s, but I really happen to like it.  It’s a spin on the classic honey mustard and pretzels, but with chicken.  I bought a bag of pretzels and crushed them with my food processor, so I’ve got a bag of pretzel crumbs ready to go whenever I want to make this chicken.

Basically, to make this, you just need to marinate the chicken (I use one split breast per person) in honey mustard salad dressing overnight.  When you’re ready to cook it, take the chicken out of the salad dressing and toss the leftover dressing in the trash (because re-using it would be gross – and dangerous).  Prepare a plate of pretzel crumbs and, while the chicken is still wet with the salad dressing, coat both sides of the chicken breast in the pretzel crumbs.  Spray an oven-safe dish (I use a piece of Pampered Chef Stoneware) with Pam and bake at 350 degrees for 45 minutes, or until the chicken is no longer pink. 

It should turn out moist and taste like you’re at the state fair eating a pretzel (with chicken).  🙂

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