This recipe has both crunchy pretzels and tender chicken. It is served on top of fresh salad greens that have been tossed in a sour mustard vinaigrette.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup crushed pretzels. 1/4 cup grated Parmesan cheese. 1 teaspoon dried thyme. Salt and pepper to taste. 3 tablespoons Dijon mustard. 2 tablespoons honey. 2 tablespoons apple cider vinegar. 1/4 cup olive oil. 6 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup crumbled feta cheese.
Instructions: Warm the oven up to 190C 375F. Break up the pretzels and mix them with Parmesan cheese, thyme, salt, and pepper in a shallow dish. Put Dijon mustard on each chicken breast and rub it on. Coat the chicken in the pretzel mixture and press it down gently to make it stick. Line a baking sheet with parchment paper and put the chicken breasts on it. Put it in the oven and bake for 25 to 30 minutes, or until the chicken is done and the crust is golden brown. To make the vinaigrette, mix honey, apple cider vinegar, and olive oil in a small bowl with a whisk. Mix salad greens, cherry tomatoes, and red onion with vinaigrette in a large bowl. Put cooked chicken slices on top of the salad. Add crumbled feta cheese on top. Serve right away.
Prep Time: 15 minutes
Cook Time: 25 minutes
OS Komen
