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Pretzel Chicken With Dijon or Honey Mustard Dressing

4 cups hard pretzels, coarsely crushed
14 teaspoon cayenne (optional)
12 cup canola oil
12 cup whole grain mustard
2 tablespoons Dijon mustard or 2 tablespoons honey mustard, good quality
14 cup water
3 tablespoons red wine vinegar
14 teaspoon cayenne (optional)
salt & freshly ground black pepper
6 large boneless skinless chicken breast halves


Preheat the oven to 400. In a blender or food processor, pulse the hard pretzels until coarsely ground with the cayenne (optional); you are going for a mixture that has both coarse and ground pretzels. Transfer to a shallow bowl or plate and set aside. In a clean blender or food processor, add oil, mustards, water and vinegar (and optional cayenne) and blend until smooth. Season the dressing with salt and pepper, to taste. Add half of the dressing to another shallow bowl or container, add chicken and coat with dressing. Dredge the chicken in the pretzel crumbs to cover all sides and transfer to a rack that is placed on a rimmed baking sheet. Place chicken in the upper third of the oven and bake for 20 to 25 minutes, or until cooked through. Slice or serve whole and either warm or at room temperature with the remaining mustard dressing.

Source: www.food.com