Mustard pretzel chicken

I saw this idea on a restaurant menu, and told Tim about it-because he’s awesome, he made it tonight, and it was really good!! Definitely different. It’s a chicken breast covered with dijon mustard and rolled in crushed pretzels. Here is the recipe Tim used , except he used olive oil instead of canola oil and horseradish mustard instead of whole-grain mustard. In a hurry? No problem! Just buy some low-fat honey mustard salad dressing, use it to coat the chicken and then roll it in the crushed pretzels. One note on the pretzels-they got a little chewy after they were baked, which Tim thought made them taste stale. I liked it, but we were thinking that if you crush them into more crumbs than pieces, you might not get that effect. If anyone tries it, let us know!

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