Ingredients
6 4 - 6 ounce skinless, boneless chicken breast halves
2 large eggs
1 teaspoon Dijon mustard
1 1/2 cups pretzels, coarsely ground
2 teaspoons sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Honey Mustard Sauce
1/2 cup Dijon mustard
1/4 cup honey
Preparation
Preheat oven to 350̊ F. Spray a large baking pan with nonstick cooking spray.
In a large shallow bowl combine the eggs with 1 teaspoon Dijon mustard. Whisk to blend.
Combine pretzels, paprika, onion powder and garlic powder on a plate. Stir to blend. Dip breasts in egg mixture and then put into pretzel mixture to coat. Place breasts, in a single layer, on prepared baking pan.
Bake until breasts are lightly browned and internal temperature reaches 170̊F, about 20 - 30 minutes.
Remove from oven. Transfer breasts to serving platter.
Serve immediately with honey-mustard sauce.
For honey mustard sauce: In a small bowl combine 1/2 cup Dijon mustard with 1/4 cup honey. Mix until well blended.
