- 3 tablespoons honey
- 1/4 cup dijon mustard
- 1 tablespoon grainy dijon mustard (optional)
- 2 tablespoons oil
- 2 tablespoons lemon juice (~1/2 lemon)
- 1 tablespoon white miso paste (optional)
- 1 clove garlic, minced
- salt and pepper to taste
- 16 ounces chicken breast, pounded thin
- 1/2 cup flour
- 1 cup panko breadcrumbs
- 1 cup pretzels, crushed
- Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half.
- Season the chicken with salt and pepper, dredge in the flour, shake off excess, dip in half of the dressing, shake off excess, press into the mixture of the panko and pretzels and place on a wire cooling rack on a baking sheet.
- Bake in a preheated 400F/200C oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts.
- Serve straight from the oven with remaining dressing.
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