At the farmer’s market last week, a little girl asked me if we sold chicken nuggets on our site. I said no, but told her and her dad about my pretzel-crusted chicken dish…and I think they liked the idea of that substitute. I love this dish, especially with a cranberry mustard dipping sauce!
What you need:
- 3-4 large hard pretzels, blitzed in food processor
- 2 chicken breasts, sliced into strips
- 1 cup flour
- 1 egg, beaten
- Salt & Pepper
For Dipping Sauce:
Combine ⅓ cup plain yogurt or mayo with a dash of apple cider vinegar and 1 tablespoon of your favorite mustard. Season to taste.
Heat oven to 350 F
Coat a baking sheet with oil. Mix any spices into the flour. Dip each piece of chicken into the flour, then egg, then pretzels. Place on a baking sheet and repeat with the remaining chicken.
Bake for 25-30 minutes until chicken is cooked. Serve hot with a mustard dipping sauce. I also love serving this chicken on a salad with a mustard vinaigrette.