1 c Panko crumbs
1 c pretzel crumbs (I used sourdough pretzels)
1 tbsp extra virgin olive oil
½ c Dijon mustard
⅓ c honey
¼ c water
3 tbsp red wine vinegar
1 + ½ pounds boneless chicken breasts (I used thin sliced breasts)
½ c flour
Preheat the oven to 400° F. Place a baking rack on top of a cookie sheet lined with foil. Spray with olive oil.
In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs. Wipe the crumbs out of the food processor.
Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
Pound the chicken breasts out to an even thickness using a mallet. (I didn't do this because I bought thinly sliced!) Season well with salt and pepper.
Set up a dredging station:
Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add the remaining half pretzel crumbs to the dish as needed).
Working one at a time and using tongs dredge the chicken in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed. Place on greased cooking rack. Bake 16 - 25 minutes depending on their thickness/size or until cooked through. Mine were perfect at 20 minutes. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.
Original recipe found here.