6.10.11

Weeknight Staple

I've learned so many great recipes, useful tips and invaluable parenting advice from Dinner: A Love Story. This mustard-baked chicken with a pretzel crust is one of our favorites and I completely agree with Jenny-it's delicious the next day cold...

1/2 pound thick, hard sourdough pretzels, coarsely crushed (4 cups)
1/2 cup canola oil
1/2 cup whole-grain mustard
2 tbsp Dijon mustard
1/4 cup water
3 tbsp red wine vinegar
Salt and freshly ground pepper
6 large skinless, boneless chicken breast halves

1. Preheat oven to 400º. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.
2. Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water, and vinegar and process until smooth. Season with salt and pepper.
3. Pour half of the dressing into 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 20-25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.


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