Saturday, March 12, 2011
Mustard Baked Chicken
Another recipe of unknown origin.
1/4 lb hard pretzels
1/4 c canola oil
1/4 c whole grain mustard *
1 T dijon *
2 T water
1 1/2 T red wine vinegar
4 chicken breast halves ( I will often pound them to be a bit flatter for quicker and more even baking)
Preheat oven to 400 degrees.
In food processor, pulse the pretzels until coarsely ground. Dump them out and put into a bowl. Wipe the processor a bit and add oil, mustards, water and vinegar and process until smooth.
Pour 1/2 dressing into a bowl. Add chicken and turn to coat. Dredge in pretzel crumbs.
Bake 20-25 minutes and serve with remaining mustard mixture.
Eleanor is not a huge fan of mustard but she has eaten these and not noticed the mustard.
*I use whatever mustard I have on hand. For the pictures I used the "regular" yellow mustard that I had leftover from a summer hotdog party on July 4th. It really tastes good no matter what mustards you use.
Look how pretty the plate looks with all the vegetables....squash, mashed potatoes and broccoli.