Pretzel-Crusted Chicken


  • 1/2 lb. hard pretzels, crushed
  • 1/2 cup canola oil
  • 1/2 cup Brownwood Farms Cherry Honey Mustard Pretzel Dip (Add to Cart)
  • 2 Tbs. Brownwood Farms Famous Kream Mustard (Add to Cart)
  • 1/4 cup water
  • 3 Tbs. wine vinegar
  • salt and pepper
  • 6 large skinless, boneless chicken breast halves



  1. Preheat oven to 400 degrees F.
  2. In food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs.
  3. Transfer pretzel crumbs to a large shallow bowl.
  4. Combine the oil, mustards, water and vinegar and blend.  Add salt and pepper.
  5. Pour half the dressing in a separate bowl and reserve.
  6. Add the chicken to the dressing mixture and turn to coat.
  7. Dredge the chicken in the pretzel crumbs.
  8. Transfer the chicken to a rack set over a rimmed baking sheet.
  9. Bake in the upper third of the oven until cooked through, 20-25 minutes.
  10. Slice and serve warm or at room temperature with the reserved dressing.