In just a few days Jesse and I will be vacationing in AZ! We are excited to visit family, have lots of time to relax, and mostly enjoy the warm 70 degree sunny weather. Right now it’s cloudy, rainy and cold in Seattle, so the complete opposite of that sounds delightful. We are going to AZ, also, to be a part of one of my great friend’s weddings. I simply can’t wait to be there for her big day! We have been such great friends since high school, going on church retreats together, having sleepovers, and chit chatting about boys for hours and hours. It makes me so happy to see that she has found the right guy and is spending the rest of her life with someone who makes her really happy. 🙂 Marriage sure is great! I know her wedding is going to be beautiful and so will she. I can’t WAIT!!
We are getting to the end of the month, which means groceries are dwindling down and I am having to stray away from the menu (probably because I didn’t make a great menu this month..ooopps!) and come up with dinner’s with food we already have in the pantry. This is where I can up with my Pretzel Chicken. It has a honey mustard coating and it’s topped with a little cheese. I also made ranch potatoes as a side that ended up being a tasty combination with the chicken. Jesse kept saying how moist and delicious this chicken was. You need to try this recipe out and let me know what you think. 🙂
- 2 Chicken breasts
- 1 C crushed up pretzels
- 1 egg
- ½ C Honey mustard (or combine some yellow mustard and honey if you don’t have honey mustard.)
- 1 C flour
- Shredded cheese
For the potatoes:
- A few potatoes diced up (any potato you prefer. I just used russet.)
- Olive Oil
- Packet of Ranch dressing mix
- Pinch of garlic
- Pinch of salt/pepper
- Place your flour on a plate.
- Place your crushed up pretzels on a different plate.
- In a bowl, mix together your honey mustard and egg.
- Preheat your oven to 375 degrees.
- First, dip 1 chicken breast into your egg/mustard mixture, then dip it in your flour. Mix it back into your egg/mustard mixture and then place on your pretzel plate and cover the chicken with pretzels.
- Repeat with the other chicken breast.
- Pop in the oven for 40-50 mins until the chicken is cook all the way through.
- Once finished, take out of the oven and sprinkle a little cheese on top. Let it melt on your chicken.
- Serve with a side of honey mustard for dipping.
For the potatoes:
- After you have diced up your potatoes place them in a ziplock baggie. Pour in your olive oil, as well as your pinch of garlic powder, salt and pepper, and about ½-or all of your ranch packet depending on how many potatoes you used. Shake the ziplock baggie until everything is evenly coated with goodness.
- Place in the oven at the same time as your chicken and they should be finished around the same time.