Pretzel Crusted Chicken
1 pound boneless skinless chicken tenders (or 2 large breast, cut into tenders)
1 1/4 cups crushed thin pretzel twists
2 egg whites
1/4 cup Lusty Monk Alter Boy mustard
1 tablespoon honey
1 teaspoon seasoned salt
Blue Cheese and @Lustymonk Mustard Dressing
3 tablespoons rice vinegar
2 teaspoons Lusty Monk Alter Boy mustard
salt and pepper to taste
4 tablespoons olive oil (or canola oil)
4 tablespoons blue cheese
Container: small mixing bowl
Whisk together vinegar and mustard. Season to taste.
Add oil and blue cheese to vinegar and mustard, whisking all ingredients together. Stir until smooth.
Cover and refrigerate until ready to serve.
2 cups tiny twist pretzels (for the honey mustard roasted pretzel-croutons)
4-6 cup bib lettuce (or a mix of lettuce and spinach)
2 cups sliced strawberries
1 large avocado, diced
2 ounces feta cheese, crumbled
Preheat the oven to 350 degrees F.
In a large bowl, combine the honey, mustard, egg white and whisk well. Toss the chicken in the honey mustard and set aside. Place the pretzels in a sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil (or just carefully step on the bag). Spread the mixture out on a large plate or in a large dish. Spray a baking sheet with nonstick spray. Remove one piece of chicken at a time from the mustard. Place in the pretzels crumb bag and use your fist to pound the pretzels onto the chicken. Place on the prepared baking sheet and repeat with remaining chicken. Mist the tops of the pretzel crusted chicken with nonstick spray. Bake in the oven for about 20-25 minutes, flipping chicken halfway through baking, until the chicken is cooked through. Remove from the oven and serve with the salad.
While the chicken cooks combine all the ingredients for the dressing in a small bowl. Whisk well and adjust seasoning to taste.
Remove a few tablespoons of the dressing and place in a medium size mixing bowl. Toss the whole pretzels with the dressing an place on a parchment or silpat lined baking sheet. Place in the oven with chicken for 10-15 minutes or until the pretzels have turned golden brown, flipping halfway through Remove from the oven, let cool 5 minutes and then transfer to a bowl.
In a large bowl toss the lettuce, spinach, strawberries and avocado together. Plate the salad and top each plate with a sliced piece of chicken, roasted mustard pretzels and feta cheese. Drizzle with more dressing.