Yummy Pretzel Chicken

This is my new favorite chicken recipe.  I've made it twice now, and it was great both times.  I used boneless, skinless chicken thighs instead of breasts last night, and it was even better.  Juicy chicken, crunchy coating, nice mustard flavor pulling it all together.  It is great!

I made polenta and peas to go with the pretzel chicken, and realized we were having letter of the day style meal.  Luke thought that was really cool.

Mustard-Baked Chicken with a Pretzel Crust

SERVINGS: 6

INGREDIENTS

1/2 pound hard pretzels, coarsely crushed

(4 cups)

1/2 cup canola oil

1/2 cup whole-grain mustard

2 tablespoons Dijon mustard

1/4 cup water

3 tablespoons red wine vinegar

Salt and freshly ground pepper

6 large skinless, boneless chicken breast halves or chicken thighs  

DIRECTIONS

1. Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs.  Transfer to a large, shallow bowl.

2. Wipe out the food processor. Add the oil, whole-grain and Dijon mustards,

water and vinegar and process until smooth. Season the dressing with salt and pepper.

3. Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet.

Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with dressing