Lunch: Honey Mustard Chicken with Pretzel Crust

Recipe by Kathleen A crunchy and salty crust to dress up chicken!

This recipe includes fertility superfoods such as:

Chicken Breast, Honey

Health and fertility benefits of Honey Mustard Chicken with Pretzel Crust

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

cooking spray
1 tablespoon red wine vinegar
1 tablespoon prepared yellow mustard
1 tablespoon spicy mustard
1 tablespoon coarse-grained mustard
1 tablespoon honey
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
4 cups salted pretzels
1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
3 tablespoons honey
1/2 teaspoon salt

Instructions

Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
In a bowl, mix together the red wine vinegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of honey, and the vegetable oil.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the mustard mixture.
Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. Place the coated chicken breasts, one at a time, into the bag, seal, and shake the bag to thoroughly coat each chicken breast with pretzel meal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray.
Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center, about 25 minutes. Flip the chicken after about 12 minutes of cooking to brown both sides.
Mix together the mayonnaise, 2 tablespoons of yellow mustard, 3 tablespoons of honey, and salt in a bowl. Drizzle the honey-mustard sauce over the chicken to serve.

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