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.
Labels:
Chicken
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