Hey there! Tuesdays are such a love/hate thing for me. I teach my super early exercise classes (Spinning at 5:30 am followed directly by Core Plus (an awesome class that I just started teaching this summer that targets the abs/obliques/lower back with some major stretching at the end)- and while I love these classes and the regulars that show up week after week- waking up in the 4:00 hour is just not fan, no matter what.
But- on the bright side, I am always super productive on Tuesdays because I’m home by 7:30 am and my workouts for the day are already DONE. On most Tuesdays, I’m like the Energizer bunny all morning, and then crash some time in the mid-afternoon. So, I try to take advantage of all of that energy all morning and use it for good. My goal today? Finish cleaning out my office. It’s a bit of a lofty goal (seriously, I should have taken a “before” picture- it was scary)- but I am determined to turn it into a calm, relaxing environment with as few distractions as possible. I’ll be back with an update on how that goes tomorrow.
On to today’s topic! When we flew to Colorado a couple of weeks ago, I made a list of recipes that I had floating around in my head to make when I got home. It’s a pretty short list- but I finally got around to making the first one last night. I’m happy to say that it was a success- and SUPER easy to throw together.
I love these bunny pretzels made by Annie’s. I pretty much always have some variety of them in my pantry (whether it’s the regular, honey wheat or spelt).
I was thinking that they would make a good crust for chicken, so that’s exactly what I did!
First, I took made a quick marinade and let two chicken breasts soak in it all afternoon.
When it was time to cook the chicken, I ground up the pretzels in my little food chopper, and then added in some parsley.
(Next time I’ll grind them up a little bit smaller!)
I also made a creamy dipping sauce using this Dijon mustard, honey and Greek yogurt.
I’m happy to say that the chicken breasts turned out well- and had tons of flavor (and the dipping sauce was delicious!).
For the marinade:
1 T Dijon mustard
2-3 T red wine vinegar
1 tsp honey
1/8 tsp garlic powder
1/2 tsp dried parsley flakes
2 boneless, skinless chicken breasts (4-6 oz each)
1 oz. pretzels
1 tsp dried parsley flakes
In a small container, whisk together the ingredients for the marinade. Place chicken breasts into the marinade and flip them over a few times make sure they are coated. Cover and refrigerate for at least two hours (even longer is better!). Pre-heat oven to 375˚ and spray a shallow pan or cookie sheet liberally with nonstick spray. Crush the pretzels or pulse a few times in a food processor until they are broken down into small pieces. Pour the crushed pretzels into a bowl, add parsley and stir well. Dip the chicken breasts into the crushed pretzel mixture and make sure each gets coated evenly. Place chicken breasts onto baking sheet and bake for 20 minutes or until internal temperature reaches 170ºF. Serve with creamy honey dijon dipping sauce (recipe follows).
Creamy Honey-Dijon Dipping Sauce
1 T whole-grain dijon mustard
1 T honey
1/4 c. 0% plain Greek yogurt
Stir ingredients together in a small bowl.
I’m eager to make this one again- and will grind the pretzels a little smaller next time.
I also learned that you definitely need to spray the heck out of the pan, or the crust will stick to it!
One recipe checked off the to-do list… many to go!
Have a great day!