#RoamFree on our blog

Free Range Roast Chicken

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

YOU WILL NEED: 

  • 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)

 

PREPARATION: 

  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.

You may also like

chicken soup

Southern Fried Chicken

WITH RED CABBAGE PICKLE RECIPE FROM Jamie’s Comfort Food URL: http://www.jamieoliver.com/recipes/chicken-recipes/southern-fried-chicken/?utm_source=t.co&utm_medium=referral    “This is an incredible fried chicken recipe, one that I’ve subtly evolved from that of my dear friend Art Smith, one of the kings of southern American comfort food. I’ve finished the chicken in the oven, purely because you really do need a big fryer […]

Greek Chicken Salad with Whole Wheat Pita and Yogurt with Apricots

Greek Chicken Salad with Whole Wheat Pita and Yogurt with Apricots

Recipe courtesy of Food Network Kitchens   Total Time: 35 min Prep: 15 min Cook: 20 min Yield:4 servings Level:Easy   Ingredients 3 tablespoon extra-virgin olive oil, plus oil for brushing 1 cup dried apricots 1/2 cup orange juice 2 tablespoons fresh lemon juice (about 1 lemon) 1 tablespoon red wine vinegar 1 teaspoon dried oregano […]

Introducing Kitchen@49's Free Range Chicken Biryani

Introducing Kitchen at 49’s Free Range Chicken Biryani

YOU WILL NEED:  700g skinless, boneless free range chicken breasts or 8 thighs, cut into chunks   Marinade – marinade the chicken over night if possible 1 cup yoghurt ½ t turmeric 1 garlic clove, crushed 1 t grated ginger 1 small onion, peeled and chopped 1 tomato, chopped 15 g mint, chopped 1 piece […]

Leave a Reply

Your email address will not be published. Required fields are marked *