4 cups hard pretzels, coarsely crushed
1/2 cup light olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
3 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 1/2 pounds boneless chicken breasts
Preheat the oven to 400° F. Set a wire rack (like an oven-safe cookie rack) over a large rimmed baking sheet.
In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Rinse out of the food processor.
Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs, you may have to press them onto the chicken so they stick. I think I to many large pieces still. They burnt a bit in the oven.
Set them on the wire rack and bake 25 - 30 minutes or until cooked through.
Let the chicken rest for 5 minutes before serving with the remaining honey mustard dressing.
This came out really good, but like I said above, I did have a few large pieces of pretzel that burnt. I just picked those off. It was good, but the Honey Mustard sauce...OMG it was fantastic. After dinner I actually dipped pretzels into it for a snack.