2 cups panko crumbs
2 cups crushed pretzel crumbs
1/2 cup olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
1.5-2 lbs fresh boneless chicken breasts
3/4 cup flour
Salt and Pepper to taste
Preheat the oven to 400° F. Lightly grease or spray a non-stick baking sheet or dish.
Pretzel Panko Breading:
In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool. In a food processor (or by hand with a rolling pin) crush pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs.
Honey Mustard Sauce:
Whisk oil, mustard, honey, and water until smooth. Season with salt and pepper to taste, adjusting the flavor to suit your own flavor preference. Set aside a portion of the honey mustard for dipping/drizzling once your chicken is cooked.
Putting It All Together:
Pound the chicken breasts out to an even thickness. Season well with salt and pepper, then set up your dredging station. (Flour, honey mustard, then breading.)
Dredge the chicken in the flour, then into the remaining dressing. (Allowing excess to drip off.) Next dip the chicken into the pretzel breading, patting them on if needed. Place in the greased baking sheet, and bake 20-30 minutes, depending on the thickness of your chicken. Let the chicken rest for about 5 minutes before serving . Use remaining honey mustard for dipping, or pour right over the baked chicken. Enjoy!
These taste like they took all day, but are amazingly quick and easy. (This crust can be used for anything! Soooo yummy!)
2 cups finely crushed gingersnaps (gluten-free)
1/4 cup finely chopped pecans
1/4 cup butter, melted
1/4 cup brown sugar
1/2 teaspoon cinnamon
Pumpkin Cheesecake Batter:
1/2 cup canned pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
Preheat oven to 325°. Line bottom and sides of a 9″x13″ baking pan with parchment paper, leaving an overhang on all sides.
Crust: Blend or crush cookies, then add sugar and cinnamon and pecans and mix. Next add butter and combine. (I did most of this in my kitchen aid stand mixer.) Transfer your crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes.
Pumpkin: In a medium bowl stir together pumpkin, cinnamon, nutmeg, and cloves until combined; set aside.
Cheesecake Batter: In a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined.
Stir about 1 cup of the cream cheese batter into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust. Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. Bake for 25 to 30 or until center is just set. Cool completely in pan, cover and chill for 4 to 24 hours before lifting out of pan and cutting into bars. Store any remaining bars in the refrigerator.