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Instructions.
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Preheat the oven to 400F Lightly grease with oil a large, non-stick baking sheet or roasting pan.
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If you don't have a non-stick pan line a regular pan with parchment and lightly grease with oil.
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In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly.
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Remove from the pan and allow to cool.
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In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs.
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Wipe the crumbs out of the food processor.
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Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
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Season with salt and pepper.
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Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
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Pound the chicken breasts out to an even thickness using a mallet.
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Season well with salt and pepper.
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Set up a dredging station:.
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Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add the remaining half pretzel crumbs to the dish as needed).
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Working one at a time and using tongs dredge the chicken in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed.
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Place on greased baking sheet.
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Bake 16 - 25 minutes depending on their thickness/size or until cooked through (internal temperature 165 - 174 degrees F.).
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Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.
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Read more at http://www.cinnamonspiceandeverythingnice.com/honey-mustard-pretzel-chicken/#SCY7p3VXxD6zlihh.99.
