This recipe was inspired by Rachael Ray, which is odd because for the most part, I don’t care for her cooking. I tweaked it a fair amount and it turned out well. It’s easy!
So read on for yet another way to make an old chicken breast take on a new look and swagger. This can be easily adapted to be kid friendly or sparked up for more mature tastes.
- 1 chicken breast, quartered and pounded to an even thickness
- 1/2 c mustard (more or less). Ball park for the kids, chipotle, jalapeño, honey Dijon, or anything you like, or even hot sauce or chili sauce would work here too
- 2 c pretzels
- 2/3 c honey roasted peanuts (dry roasted is best)
- Place pretzels and peanuts in a food processor and pulse until it has turned into a breading size. Place in a shallow dish
- Take each chicken breast piece and paint one side with your choice of mustard, grind some pepper on it, and place it painted side down in the “crumbs”. Press lightly, turn, paint the other side and pepper and turn again, pressing. Place each piece on cookie sheet until all are done.
- Heat a couple of tablespoons of canola oil in a fry pan and place all the pieces in the medium hot pan, browning. Turn and brown the other side.
- When they are browned, remove to a foil-lined jelly roll pan with a wire cooling rack on it. Place the pieces on the cooling rack.
- Place in a pre-heated 400° oven for about 20 minutes or until done.
- The point of this step is to insure that the chicken remain nice and crispy. It allows the oil to drip off and the breading doesn’t become soft and mushy which ruins the dish.