Friday, December 9, 2011

Gluten/Wheat, Dairy, Egg Free Honey Mustard Pretzel Coated Chicken

  After finding a recipe for honey mustard pretzel chicken online some time ago, it became the Friday Night meal in our house, mostly because my wonderful husband Chris loved it. The first night we had it I thought it was awesome. The second time, it was good. The third time I sort of didn't care for it. Last Friday I choked down half a piece and then just gave the rest to Chris. That stuff it's gross...

  Well since we decided yesterday to start eating everything Jackie friendly, I had to revamp the recipe as the frist contained regular pretzels and mayonnaise, and thank god I did! The new gluten/egg/dairy free version was SO much better!!

Honey Mustard Pretzel Coated Chicken (gluten free, egg free, dairy free)

5 boneless skinless chicken thighs
4 cups Glutino pretzels
1 Tbl red wine vinegar
1 Tbl olive oil
1 Tbl honey
3 Tbl mustard

glaze: 3 Tbl honey
2 Tbl mustard
1/2 tsp sea salt

Preheat oven to 400. Foil line a cookie sheet and spray the foil with Pam or other cooking spray. Place pretzels in a large ziploc bag and crush with a rolling pin until there are no large pieces. In a small bowl, mix vinegar, olive oil, honey, and mustard. Dip a thigh in the vinegar/mustard mixture, then drop it in the ziploc and shake until the thigh is well coated with pretzel crumbs and place it on the cookie sheet. Repeat with all the chicken. Bake for 25 mins.
While chicken is baking, mix the glaze. Drizzle over chicken and serve!

Jack ate almost a whole piece himself, and that really means something! Ben enjoyed the mashed potatoes ;)

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