4 large boneless skinless chicken breasts, sliced into thin strips
1 cup all purpose flour (I often use white wheat flour)
Instructions
Preheat oven to 425 degrees F. Spray a large baking sheet with non-stick cooking spray.
In the bowl of a food processor, place pretzels and pulse until a coarse crumb is formed.
In a large skillet over medium heat, add panko and pretzel crumbs. Toast for about 2-3 minutes, stirring, until fragrant and starting to brown. Remove from heat and set aside in a shallow bowl or rimmed plate.
Wipe out the bowl of the food processor. Add the oil, mustard, honey, water, and vinegar and pulse until smooth. Season with salt and pepper. Pour half of mustard mixture into a shallow bowl or rimmed plate; reserve the remaining half for dipping once chicken is cooked.
Season chicken with salt and pepper. Add flour to a shallow bowl or rimmed plate. Set up a dredging station with the plates with flour, mustard sauce, and toasted crumb mixture lined up. Dredge chicken strips in flour, then mustard mix, and then pretzel crumbs. Place on greased baking dish. Continue until all the chicken has been dredged. Discard any remaining flour, mustard mix, or crumbs used for dredging.
Spray the tops of the coated chicken lightly with a non-stick cooking spray. Bake for about 11-15 minutes (cooking time may vary based on thickness or your strips), or until lightly brown and cooked through (internal temperature has reached at least 165 degrees). Remove from oven and serve with the honey mustard dressing you reserved.
Notes
For the freezer: freeze chicken in marinade in a freezer safe bag or container, with extra honey mustard mixture for dipping frozen in a separate bag or container. When ready to cook, let chicken defrost in marinade in refrigerator (I usually leave overnight) and sauce defrost as well. Proceed with the breading process and cook as above.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/pretzel-honey-mustard-chicken/