Pretzel-and-Mustard Baked Chicken

Self Magazine

Yield: 4 servings
Community Recipe from


  • Chicken


  2. 2 cups pretzel nuggets
  3. 1/2 cup spicy brown mustard
  4. 2 tablespoons skim milk
  5. 3/4 teaspoons kosher salt
  6. Parchment paper
  7. 3 pounds skinless chicken parts (including bones)
  9. Heat oven to 375°. Pulse pretzels in a food processor until nuggets become coarse crumbs. Whisk mustard, milk and salt in a bowl. Line a large baking sheet with parchment paper. Roll each piece of chicken in mustard mixture, rubbing off excess into a bowl. Coat chicken with crumbs and place on baking sheet. Bake until juices run clear when pierced with a fork, about 45 minutes. Serve warm.
  11. 430 calories per serving, 9.7 g fat (2.3 g saturated), 23.8 g carbs, 0.5 g fiber, 52 g protein
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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