Skip to content

Good food: Pretzel mustard chicken

June 5, 2013


Like most families, we eat chicken breasts every week. They’re healthy and relatively inexpensive. They’re east to cook. And they’re usually incredibly boring.

I recently came across a non-boring chicken breast recipe. (I’m kicking myself that I don’t remember what blog or Pinterest board featured this. So, I’ll just credit a few of my favorites. See links at the end of this post for some good sites for good food.)

The original recipe is from Ilene Rosen of City Bakery in New York City, and was published in Food and Wine Magazine. Chicken breasts are dipped in a mustard dressing and then rolled in crushed pretzels and baked. They turned out moist and tangy. Definitely going on my “make again” list.

Original recipe from Food and Wine can be found here and is also copied below. I followed the recipe without any changes — except I used pretzel rods instead of the recommended sour dough pretzels. It was still good and crispy, but next time I’ll try it with the sour dough.


  • 1/2 pound hard pretzels, coarsely crushed (4 cups)
  • 1/2 cup canola oil
  • 1/2 cup whole-grain mustard
  • 2 tablespoons Dijon mustard
  • 1/4 cup water
  • 3 tablespoons red wine vinegar
  • Salt and freshly ground pepper
  • 6 large skinless, boneless chicken breast halves


  1. Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.
  2. Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth. Season the dressing with salt and pepper.
  3. Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.
MAKE AHEAD The baked chicken and dressing can be kept at room temperature for up to 2 hours. NOTES For a crisp topping, it’s essential to use thick, hard pretzels, such as the sourdough or handmade versions.
And some of my favorite sources for new recipes:
Dinner: A Love Story
Cooking Light
Real Simple
2 Comments leave one →
  1. Alison P. permalink
    June 6, 2013 7:14 pm

    We have been in a “chicken rut” too,so your post could not have come at a better time! I made this recipe last night and we loved it! Thank you for sharing!

    • June 6, 2013 7:18 pm

      So glad you liked it! It was tasty, wasn’t it? I feel like I’m ALWAYS stuck for what to make for the week, so I’d love hear any good recipes you come across.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: