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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dish from Ilene Rosen at the City Bakery in New York City, matches chicken with the classic NYC street-vendor combo: pretzels and mustard. Ingredients:
1/2 pound pretzels, crushed |
1/2 cup extra virgin olive oil |
1/2 cup mustard |
2 tablespoons dijon mustard |
1/4 cup water |
3 tablespoons red wine vinegar |
2 pounds skinless chicken breasts, boneless, large |
Directions:
1. Pre heat oven to 400 degrees. In a food processor pluse pretzles until coarsley ground; you should have coarse chunks and fine crumbs. Transfer to a large shallow bowl.
2. Wipe out processor and add oil, mustard, water, and vinegar, and blend. Season the dressing with salt and pepper. Pour half the dressing into a large bowl. Ad chicken breasts, and turn to coat. Dredge chicken in pretzels crumbs; transfer to a rack set over a rimmed baking sheet.
3. Bake chicken breasts in upper third of the oven for 20-25 minutes, or until cooked through. Slice chicken and serve warm, or at room temperature with remaining mustard dressing.
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