Cooking From The Glossies: Mustard-Baked Chicken With A Pretzel Crust Recipe

• 1/2 pound hard pretzels, coarsely crushed (about 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 black pepper
• 6 large boneless, skinless chicken breasts

1. Preheat oven to 400u0b0F. In a food processor, pulse the pretzels until coarsely ground; you should have fine crumbs and large chunks. Transfer to a shallow bowl.
2. Wipe out the processor and add the oil, whole-grain and Dijon mustards, water, and vinegar and process until smooth. Season with salt and pepper.
3. Pour half the dressing in 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.
4. Serve the chicken, passing the remaining mustard sauce on the side.

pretzels, canola oil, wholegrain mustard, mustard, water, red wine vinegar, salt, chicken breasts

Taken from www.seriouseats.com/recipes/2008/08/city-bakery-mustard-baked-chicken-with-pretzel-crust-recipe.html (may not work)