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Free Range Roast Chicken

Carrie Murphy’s Pretzel-crusted honey and mustard chicken breasts


  • 2-3 Elgin Free Range Chickens skinless chicken breasts
  • 2 cup pretzels (crushed)
  • 1 tbsp rice vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp honey
  • 1/4 cup canola oil
  • garlic powder (salt and pepper)



  1. Preheat oven to 200 degrees.
  2. Place the pretzels in a plastic ziploc bag and crush them with a heavy object; i used the bottom of a glass. i liked having some chunkier pieces of pretzel in the mix but if you want a totally uniform crust, you might want to use a blender or a food processor.
  3. In a small bowl, whisk vinegar, mustard, oil, honey, salt, pepper and garlic powder until well-combined.
  4. Spread the crushed pretzels out on a flat surface: a plate, some tinfoil, a paper towel.
  5. Dip the chicken breasts into the mustard sauce and then coat on both sides with the crushed pretzels. you’ll have a little bit of mustard sauce left over…save it!
  6. Bake the chicken for about 20-25 minutes. the pretzels will brown a bit.
  7. Slice and serve with more mustard sauce on top.

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