Honey Mustard Pretzel Crusted Chicken


  • 3-4 lbs boneless skinless chicken breasts
  • Ken's Honey Mustard Dip
  • 12 ounce bag of Snyder's of Hanover Sea Salt and Cracked Pepper Pretzels
  • 3 tablespoons grated Parmesan cheese
  • Non-stick cooking spray


  1. Coarsely chop, or crush, pretzels and set aside.
  2. Spray bottom of baking dish with non-stick cooking spray.
  3. Arrange chicken breasts in one layer, leaving a little space between each piece.
  4. Top each chicken breast with about 1 tablespoon of Honey Mustard Dip
  5. Then top with coarsely chopped Sea Salt and Cracked Pepper Pretzels
  6. Sprinkle Parmesan cheese evenly over dish
  7. Bake at 350F for 30-40 minutes, or until chicken breasts reach internal temp of 170F.