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Here’s a delicious yet simple recipe for pretzel crusted chicken. I made it with Glutino gluten free pretzels, and it turned out great! The trick to getting crispy chicken on the top and bottom is to use a wire rack with the baking pan to allow the top and bottom to get crispy at the same time. I like to serve with with some slightly caramelized vegetables because it’s a great color contrast and goes great with the chicken. I also like to use thinly sliced chicken to speed up the cooking time.

Prep Time: 20 minutes
Bake Time: 18 minutes


3/4 lbthinly sliced chicken
1/2 cupdijon mustard
1/4 cuphoney mustard
2 tbspolive oil
1 cupgluten free pretzels
1 tspgarlic powder
1 tsponion powder
1/2 tspsalt
1/2 tsppepper
halfa head of broccoli
halfa head of cauliflower
2 tbspoil
1 tbspbutter
dashsalt and pepper


  1. Preheat the oven to 350F. Place a wire rack over top the baking sheet.

  2. In a shallow bowl, mix the mustards and oil together. Dip the chicken in the mustard blend, and set the chicken aside.

  3. Crush the pretzels in a food processor, and then combine with the powders, salt, and pepper.

  4. Dip both sides of the chicken into the pretzels, and plce on the wire rack. Bake for 18 minutes.

  5. While the chicken is baking, rinse the broccoli and the cauliflower. Cut off the crowns, and split each crown in half. In a sautee pan, add the oil and butter and heat over medium heat. Add the veggies to the pan, and add a dash of salt and pepper. Cook for about 5-6 minutes, or until the veggies are slightly brown and tender.

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