My F&W
quick save (...)
Pretzel-Crusted Chicken
© Tina Rupp

Mustard-Baked Chicken with a Pretzel Crust

  • SERVINGS: 6
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE

This dish, from chef Ilene Rosen at the City Bakery in New York City, matches chicken with the classic NYC street-vendor combo: pretzels and mustard.

For a crisp topping, it's essential to use thick, hard pretzels, such as the sourdough or handmade versions.

Plus: More Chicken Recipes and Tips

  1. 1/2 pound hard pretzels, coarsely crushed (4 cups)
  2. 1/2 cup canola oil
  3. 1/2 cup whole-grain mustard
  4. 2 tablespoons Dijon mustard
  5. 1/4 cup water
  6. 3 tablespoons red wine vinegar
  7. Salt and freshly ground pepper
  8. 6 large skinless, boneless chicken breast halves
  1. Preheat the oven to 400°. 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 the dressing 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 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.
Make Ahead The baked chicken and dressing can be kept at room temperature for up to 2 hours. Notes For a crisp topping, it's essential to use thick, hard pretzels, such as the sourdough or handmade versions.

Suggested Pairing

The chicken's crunchy coating and tart-and-creamy mustard dressing suggest a tart, lighter red with direct, fruity flavors. Look for a Pinot Noir from Oregon.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(8)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.