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!