Pretzel and Honey Mustard Chicken

Serves 6-8.

1 cup panko bread crumbs
2 cup pretzels
1/2 cup olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
3 tablespoons red wine vinegar
Salt and pepper, to taste
6 boneless skinless chicken breasts, pounded thin
3/4 cup flour

Preheat the oven to 400 degrees F. Lightly grease a large, non-stick baking sheet or pan.

In a large skillet over medium heat, toast the panko crumbs until lightly golden, stirring occasionally. Remove from pan and set aside.

In a food processor, pulse pretzels until coarsely ground. Add to a shallow bowl along with panko. Set aside.

Wipe out the bowl of the food processor. Add the oil, mustard, honey, water, and vinegar and pulse until smooth. Season with salt and pepper. Pour half of mustard mixture into a shallow bowl; reserve the remaining half.

Season chicken with salt and pepper. Set up a dredging station with flour, 1/2 mustard mix, and pretzel/panko mix. Working one at a time, dredge chicken in flour, then mustard mix, then pretzel crumbs. Place on greased baking dish. Continue until all the chicken has been dredged.

Spray tops of chicken lightly with a non-stick cooking spray. Bake for 18-25 minutes, or until lightly browned and cooked through. Serve cooked chicken with remaining honey mustard dressing.