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I am a mom to twin boys, full-time employee of a telecommunications company and wife to a professional musician. I work, do yoga, cook and try to squeeze in DIY projects and spending time with friends.

Monday, January 16, 2012

Pretzel Chicken

Darn it.... forgot to take a photo!  It wasn't even ugly!

You'll have to imagine how yummy this looks. Or make it yourself and send me the photos!

Kids loved this one.  I used whole grain mustard that was flavorful but had no 'burn.'  For a stronger flavor, add more mustard, use a stronger mustard or decrease the honey.

Pretzel Chicken
1 pound boneless skinless chicken thighs
1/2 cup pretzel crumbs (small pieces are fine, no need to crush them into dust)
1 Tbsp honey
1 Tbsp mustard
1 tsp dried oregano
1/4 tsp salt (if your pretzels are very salty, then omit this extra salt)

Heat oven to 400°.  Cover a cookie sheet with foil, then wipe with a tsp of vegetable oil.  The pan gets kind of messy, and this avoids the clean up.

Mix honey, mustard, oregano and salt in a small bowl.  if possible, open up the thigh so its long and thin, then dredge one side of the thigh in the pretzel crumbs.  Place on the prepared cookie sheet, and spread with the honey mustard mixture.  Top with remaining pretzel crumbs, then bake for 20 minutes or until cooked through.

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