There are some things that I have learned over the years that I think have made me be an okay mom. For one, working in restaurants taught me to cook and to be okay with having variety in my menu at home.
Secondly, I learned is that simple recipes are the best recipes. And finally, I learned that if you are going to please a picky eater, don't force anything.
In the case of my son, I will not force him to eat red meat and he will finish his vegetables, all of them. I feel that is a fair trade off. Needless to say, I make a whole lot of chicken. One of his favorites is pretzel chicken.
You will find several varieties of pretzel chicken but mine is what I have used for the last several years and I thought it was clever until I googled it while writing this, I'm not clever, but I am sharing my son's favorite recipe anyway.
Pretzel Chicken
Ingredients
- Chicken (cut or purchased in strips)
- Honey mustard (I've also used just honey)
- Water
- Pretzels
- Pam or non-stick spray
What to do
- Preheat oven to 400.
- Based on how much you are making - Mix honey mustard in a bowl with just enough water to make it thin and marinade the chicken in it.
- While chicken is soaking in the honey mustard mixture pulverize your pretzels. I did mine in my mini food processor but I've also put them in a baggy and rolled a rolling pin over them - which ever works for you.
- Once your oven is heated and the pretzels crushed it's time to coat the chicken. I like to do it in a plastic bag but in a bowl is fine, too.
- Spray a cookie sheet with non-stick spray and place coated chicken on the pan. Lightly spray the tops of the chicken in non-stick spray; bake for 20 minutes flipping them over after ten minutes.
My kids don't dip but set a side some honey mustard for dipping.
Enjoy!
