I’ve shared recipes for pretzel crusted chicken and honey dijon chicken tenders, and loved them both, but never thought to combine them until I ran across this recipe. It’s such a classic, crowd-pleasing combo.
Suffice it to say these were a big hit!
Honey Mustard and Pretzel Crusted Chicken Tenders
(from Cinnamon Spice and Everything Nice)
4 c. hard pretzels, coarsely crushed
1/2 c. olive oil
1/2 c. Dijon mustard
1/3 c. honey
3 T. red wine vinegar
Salt and pepper, to taste
1 1/2 lbs. boneless chicken breasts
Preheat oven to 400F degrees. Line a baking pan with baking paper or a silpat.
Place crushed pretzels in a shallow bowl. In a food processor, pulse the olive oil, mustard, honey and vinegar until well combined. Season with salt and pepper. Place half of the honey mustard in another shallow bowl – set aside the remainder for dipping.
Slice the chicken into tenders. Dip into the honey mustard and then roll in the crushed pretzels to coat. Lay on the prepared baking pan.
Bake for 20-25 minutes, until cooked through. Serve with reserved honey mustard for dipping.