Honey Mustard Pretzle Chicken and homemade potato salad

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This recipe was a risk in my house. Honestly, I'm not sure whose kids these are, but I'm not claiming them right now😂 They do not like mustard at all, but I do, and they are also super weird and don't like potato salad.   Bunch of weirdos!  So as always, if you try this recipe and you like it or don't, I would love to hear your feedback!



Honey Mustard Pretzel Chicken:

Ingredients:
  • 1 Cup panko breadcrumbs
  • 1 Cup crushed pretzels
  • 1/2 cup olive oil
  • 1/2 cup Dijon mustard
  • 1/3 cup honey
  • 1/4 cup water
  • 3 tbsp red wine vinegar
  • 1- and 1/2-pound chicken breasts
  • 1/2 cup flour
  • salt and pepper




Directions:
  • Preheat the oven to 400 degrees.  Spray your baking dish with cooking spray or line a baking sheet with parchment paper.
  • In a large pan, toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool.
  • In a large Ziploc bag, crush up enough pretzels to make 1 cup, then in a bowl mix the pretzel crumbs with the panko crumbs.  You are going to want the bowl big enough to dredge the chicken in it.
  • In a blender or food processor, add the oil, mustard, vinegar, honey and water and pulse until mixture becomes smooth.
  • Season the chicken with salt and pepper.
  • Set up your dredging stations, you will have 3 bowls: the 1/2 cup of flour in one, half of your honey mustard, and then the panko and pretzel crumbs. 

  • Dip your chicken in the flour, and then shake off any excess flour.  Next dip the chicken into the honey mustard, then coat the chicken in the pretzel mixture.  Repeat for the rest of the chicken and place in you baking dish or baking sheet.

  • Bake for 25-30 minutes, or until chicken is cooked through.
  • Let rest for 5 minutes, then serve with the remaining Honey mustard sauce.



Potato Salad:
Ingredients:
  • 6-8 red potatoes
  • 3/4 Cup Mayonnaise
  • 1 Teaspoon Dried Dill
  • 2 Tablespoons Fresh Chopped Chives
  • 1 Teaspoon Dijon mustard
  • 1/4 Cup White Vinegar
  • Salt and pepper to taste

Directions:
  • Boil your potatoes, skin on until fork tender
  • Once cooked, let cool and then cut the potatoes into pieces.
  • In a bowl mix together, mayonnaise, mustard, vinegar, dill and chives to a bowl and mix well.
  • Add your potatoes to the mixture and combine. 
  • Add salt and pepper to taste. 

Linked recipes:

Honey Mustard Pretzle Chicken


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