Honey Roasted Peanut & Pretzel Crusted Chicken

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If you are looking to cook something easy and fun, or maybe making dinner for kids, this is sure to be a hit.  This chicken is so crunchy and has a great flavor.  Plus, I am going to add one of my favorite recipes for honey mustard dipping sauce...it's real good.


For chicken:  
1/2 bag salted pretzels, any shape  
1/2 cup honey-roasted peanuts, coarsely chopped  
3 sprigs fresh thyme or 1 tsp dried thyme 
Salt and pepper  
2 eggs  
 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips  
1/4 cup extra virgin olive oil (EVOO)  
Honey mustard or barbecue sauce, for drizzling 

For Honey Mustard Sauce: 
1/4 C Honey
1/4 C Dijon mustard
1/2 Tbsp Hot sauce
2 Tbsp Chives

For the Veggies:
1 Zucchini, sliced
1 Squash, sliced
Salt & pepper
2 Tsp Olive oil
Italian seasoning

To make the sauce, add honey, mustard, hot sauce, and chives in a bowl and stir to combine.  Place in refrigerator until ready to serve. 

Place the pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add the thyme, season with salt and pepper and mix to combine.

Pre-heat a large skillet with EVOO, enough to go a quarter-inch up the sides of the skillet, over medium-high heat. While your oil is heating up for your chicken, add oil to a small skillet and once it is hot add your veggies.  Season with salt, pepper, and Italian seasoning.  Cook until tender. 

 Crack and beat the eggs in a second shallow dish with a splash of water.

Coat the chicken in the ground pretzels and peanuts, then the eggs, then the pretzels again. (Double dippin' :])

Add the coated chicken pieces to the hot EVOO. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until the cutlets' juices run clear and the breading is evenly browned. 

Serve with a drizzle of honey mustard or barbecue sauce and veggies.
 Yes, there is a bite taken out of one of my crunchy chicken fingers....I couldn't wait! :]

<3 Saleena


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