Pretzel-Crusted Chicken

Last night's dinner was a new recipe from Sandra Lee Semi-Homemade: Cooking Made Light. Everyone was very interested when mommy put a bunch of pretzels into a bag and then crushed them with a meat mallet. Even Rob was excited for them. And they did turn out pretty good. I think I overcooked them a little as I was running around trying to get Maddie's dinner ready and Aidan's dinner ready. But overall we liked them. I wasn't too sure about the honey mustard sauce as I was making it but it turned out good. Ryan passed on the sauce and used barbecue instead but Rob, not really a mustard person, used the homemade sauce. Definitely will make this again.

Pretzel-Crusted Chicken with Honey Mustard Sauce

4 cups unsalted tiny pretzels, crushed

4 (6-ounce) boneless, skinless chicken breast halves, cut into 1-inch-thick strips

3/4 cup honey Dijon mustard

3 tablespoons chicken broth

1 1/2 teaspoons dried Italian seasoning

1. Preheat oven to 375F. Line a baking sheet with aluminum foil; set aside. Put crushed pretzels in a pie plate; set aside.

2. Brush both sides of chicken pieces with 1/4 cup of the honey mustard. Press chicken into crushed pretzels to coat. Place on the prepared baking sheet.

3. Bake chicken in preheated oven for 10 minutes or until chicken is no longer pink.

4. Meanwhile, in a small microwave-safe bowl, combine the remaining 1/2 cup honey mustard, chicken broth and Italian seasoning. Microwave on high setting (100% power) for 1 minute or until heated through. Serve with chicken.

4 servings