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.