Let’s Get Cooking- Pretzel and Mustard Chicken

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Yesterday was cold.  And by cold I mean frigid.  The past 10 years I was living out on the East Coast but I grew up in the Midwest and I certainly don’t remember days where the wind chill read -38.  I stayed in most of the day and did some work, did a few workouts, and ate some delicious food.  I was missing my daily run, but when I decided to take a walk to the mail box and to grab a few things at a nearby store, I realized running would have been a bad idea!

All of this to drop off some mail.  Remind you of someone?

All of this to drop off some mail. Remind you of someone?

I can't move my arms down!

I can’t move my arms down!

After doing a nice yoga workout, I decided to prepare a meal that my husband has been asking me to make.  Last winter I would often get home from work before him and loved preparing a nice dinner for us to share.  One evening I was tired of making the same old baked chicken night after night and decided to make something new with whatever we had in the kitchen (we watch a lot of Chopped here).  I made something I called pretzel chicken with a mustard blue cheese sauce.  The dinner was a hit, mostly because the mustard sauce was delicious.  This meal is super easy and requires very few ingredients.

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Ingredients:

Boneless skinless chicken breasts

Pretzels

Any and all varieties of mustard you have around (just don’t use the yellow stuff!)

Blue cheese (goat or feta would work well too)

Eggs (I used Egg Beaters because they are just easy)

Vinegar (I use either apple cider or balsamic)

1 minced garlic clove

Directions:

Preheat oven on to 350°.

Mash up the pretzels. I finally have a mortar and pestle thanks to my friend Anna and her husband (sweet wedding present) and this made the job so much easier.

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Thanks Anna!

Dredge the chicken in the eggs and then in the mashed pretzels.  If you have a mortar you can leave the pretzels in there and dredge the chicken right in it.  You can add anything to the pretzels.  Next time I might add some rosemary and garlic salt.

Place chicken in a baking dish coated with cooking spray.

Bake for 30-50 minutes depending on the size of your chicken breasts.

While this is baking, put a small pot on the stove over low heat.  Inside the pot add 1/2 cup total of your favorite mustards.  I used some horseradish, spicy brown mustard and Dijon.  Add about 1/8 cup of cheese, minced garlic, and 2 tsps. of vinegar.  Stir until the cheese melts into the sauce.

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Once the chicken is done drizzle the mustard sauce on top.

Since we were inside all day, I ended up doing planks while I watched Bethenny Frankel.  She made her How Is This So Moist Chocolate Cake with Chocolate Peanut Butter Drizzle.  So I ended up making that for dessert.  I’m dangerous when I have too much free time!

I would say this was a hit considering there are only 2 of us in this house.  Good thing a slice only has 125 calories!

I would say this was a hit considering there are only 2 of us in this house. Good thing a slice only has 125 calories!

Stay warm and safe.  A shout out and good luck to all the runners heading to Orlando in the next few days to run Disney.  So jealous and looking forward to hearing your accounts!

I would run a marathon right now just to be out of this weather!

I would run a marathon right now just to be out of this weather!

9 thoughts on “Let’s Get Cooking- Pretzel and Mustard Chicken

  1. Hey, this recipe for pretzel and mustard chicken inspired me. I found a recipe on the ‘net and tweaked it. I’m looking forward to chowing down tonight! Thanks 🙂

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