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Twisted Chicken by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

If only those giant pretzels dipped in spicy mustard sauce could be a nutritious meal... oh wait, this is it!

Ingredients:

4 T.

butter, melted

2 T.

dijon mustard

1/2 tsp.

tobasco

2 c.

crushed pretzels

2 T.

flour

2 T.

parsley

chicken breasts, boneless/skinless

Directions:

-Preheat oven to 425 degrees F.
-In a medium bowl, combine butter, mustard & tobasco.
-In a large bowl, combine flour, parsley and crushed pretzels.
-Get out a cooking sheet with sides. Wrap in aluminum foil and coat foil with nonstick spray.
-Rinse and pat dry chicken breasts (use fresh or thawed chicken).
-Dredge chicken breasts in butter mixture, followed by pretzel mixture. Place coated chicken breasts on coated cooking sheet.
-Bake 30 minutes, or until chicken is done in the middle and juices run clear.

Categories:

Fall/Winter
Low Calorie
Main Dishes
Peanut/Nut Free
Poultry
Quick & Easy
Spring/Summer