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Sheet Pan Pretzel Encrusted Honey Mustard Chicken & Potatoes
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Ingredients:
1 lb Boneless Skinless Chicken Tenders
1 Large Egg
3-4 Handfuls of Stick Pretzels, about 1/2 a 15oz bag
1 Tsp Dried Parsley
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp Paprika
1/2 Tsp Salt
1/2 Tsp Black Pepper
Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray on a light coat of cooking spray.
Make the honey mustard sauce (see ingredient list below). In a medium mixing bowl, add the honey mustard sauce ingredients - mayonnaise, honey, yellow mustard, Dijon mustard, apple cider vinegar, and hot sauce. Whisk until well combined. Set aside.
Remove ¼ cup of the honey mustard to a small bowl. Add the egg and whisk to combine. Set aside.
Prepare the oven roasted potatoes (see ingredient list below). In a large mixing bowl, add the potatoes, oil, salt, pepper, and 1 Tbsp of the honey mustard sauce. Toss to combine and coat the potatoes. Pour the potatoes onto the prepared baking sheet and spread in an even layer. Bake for 20 minutes.
While the potatoes bake, prepare the chicken. Add the pretzels to a Ziploc bag. Place the bag on top of a towel and use a rolling pin, meat tenderizer, or hammer to crush the pretzels into fine pieces. The towel will prevent the bag from ripping open and absorb some of the shock as you pound the pretzels.
Pour the pretzel pieces into a shallow dish, along with the parsley, onion powder, garlic powder, paprika, salt, and pepper. Stir to combine.
Pat the chicken dry with a paper towel. Dip each chicken tender in the egg wash mixture, then in the pretzel mixture, making sure to press down and fully coat each side. Set aside. Repeat until all chicken tenders have been coated.
Remove the potatoes from the oven and push the potatoes to one side of the baking sheet, in an even layer. Add the chicken, in a single layer, to the other side of the baking sheet. Bake for an additional 12-15 minutes or until the chicken has reached an internal temperature of 165 degrees F.
Remove the chicken and potatoes to a serving platter and serve warm with the remaining honey mustard sauce on the side for dipping. Enjoy!
Honey Mustard Sauce
3/4 Cup Mayonnaise
1/4 Cup Honey
2 Heaping Tsp Yellow Mustard
2 Heaping Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
2 Tsp Frank's Hot Sauce
Oven Roasted Potatoes
1.5 lb Bag Blushing Belle Little Potato Company, halved
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Sheet Pan Pretzel Encrusted Honey Mustard Chicken & Potatoes
Ingredients:
1 lb Boneless Skinless Chicken Tenders
1 Large Egg
3-4 Handfuls of Stick Pretzels, about 1/2 a 15oz bag
1 Tsp Dried Parsley
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp Paprika
1/2 Tsp Salt
1/2 Tsp Black Pepper
Honey Mustard Sauce
3/4 Cup Mayonnaise
1/4 Cup Honey
2 Heaping Tsp Yellow Mustard
2 Heaping Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
2 Tsp Frank's Hot Sauce
Oven Roasted Potatoes
1.5 lb Bag Blushing Belle Little Potato Company, halved
2 Tbsp Olive Oil
1 Tsp Salt
1 Tsp Black Pepper
1 Tbsp Honey Mustard Sauce
Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray on a light coat of cooking spray.
Make the honey mustard sauce (see ingredient list below). In a medium mixing bowl, add the honey mustard sauce ingredients - mayonnaise, honey, yellow mustard, Dijon mustard, apple cider vinegar, and hot sauce. Whisk until well combined. Set aside.
Remove ¼ cup of the honey mustard to a small bowl. Add the egg and whisk to combine. Set aside.
Prepare the oven roasted potatoes (see ingredient list below). In a large mixing bowl, add the potatoes, oil, salt, pepper, and 1 Tbsp of the honey mustard sauce. Toss to combine and coat the potatoes. Pour the potatoes onto the prepared baking sheet and spread in an even layer. Bake for 20 minutes.
While the potatoes bake, prepare the chicken. Add the pretzels to a Ziploc bag. Place the bag on top of a towel and use a rolling pin, meat tenderizer, or hammer to crush the pretzels into fine pieces. The towel will prevent the bag from ripping open and absorb some of the shock as you pound the pretzels.
Pour the pretzel pieces into a shallow dish, along with the parsley, onion powder, garlic powder, paprika, salt, and pepper. Stir to combine.
Pat the chicken dry with a paper towel. Dip each chicken tender in the egg wash mixture, then in the pretzel mixture, making sure to press down and fully coat each side. Set aside. Repeat until all chicken tenders have been coated.
Remove the potatoes from the oven and push the potatoes to one side of the baking sheet, in an even layer. Add the chicken, in a single layer, to the other side of the baking sheet. Bake for an additional 12-15 minutes or until the chicken has reached an internal temperature of 165 degrees F.
Remove the chicken and potatoes to a serving platter and serve warm with the remaining honey mustard sauce on the side for dipping. Enjoy!
Honey Mustard Sauce
Oven Roasted Potatoes
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