Monday, February 9, 2009

Eating Light - Pretzel and Mustard Baked Chicken

Time was tight tonight to get dinner together, so I came up with this recipe.

I put multi-grain pretzel nuggets with sesame seeds in a blender and pulsed until they became coarse crumbs. I bought the pretzels at Trader Joe's today.

In a bowl I mixed Beaver brand deli mustard with horseradish with a little 1% milk to thin it just a tad. Then I dipped skinless chicken thighs into the mustard mixture, then rolled them in the pretzel crumbs.

Baked them at 375 degrees F on a parchment lined baking sheet for 45 minutes.

I served a thigh along with a fresh sliced tomatoes, mushrooms and roasted bell peppers, sprinkle with feta cheese and drizzled with balsamic vinaigrette. The thighs were very good prepared this way. If you want to salty taste of a pretzel to come through, mix some kosher salt into the mustard mixture.

1 comment:

Jen said...

Mom! This looks delicious! When you come back up to visit next time we are SO going to have to make this! Mmmm :-) Just looking at the seeds in the mustard made my mouth water!