Pretzel Crusted Chicken Recipe

No... You're at the right blog, but I wanted to share this incredibly tasty yet easy at hell to make recipe from the September issue of Food and Wine magazine. Trust me - make this and you will wow and amaze your friends!

Pretzel Crusted Chicken w/ Mustard Sauce

- makes 6 servings -
Food & Wine magazine.
Ingredients

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
Procedure

1. Preheat oven to 400°F. 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 (really push hard) 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.

Very yummy, and low in calories!