Pretzel Coated Chicken with Honey Mustard Sauce

Step 1: Preheat the oven to 400° F. Lightly grease with oil a large, non-stick baking sheet or roasting pan. If you don't have a non-stick pan line a regular pan with parchment and lightly grease with oil.

Step 2: In a large dry skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool.

Step 3: In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs and 1/2 of each of the seasonings. Wipe the crumbs out of the food processor.

Step 4: Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.

Step 5: Pound the chicken breasts out to an even thickness using a mallet.

Step 6: Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and mix with the other 1/2 of the seasonings. Add the pretzel mixture to a large, shallow bowl or dish.

Step 7: Working one at a time and using tongs dredge the chicken in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed. Place on greased baking sheet.

Step 8: Bake 35-40 minutes depending on their thickness/size or until cooked through (internal temperature 165 degrees F.).

Step 9: Let the chicken sit 5 minutes before serving with the remaining honey mustard sauce.