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Honey Mustard Pretzel-Crusted Chicken with Brie

A pretzel-crusted chicken breast stuffed with brie cheese and drizzled with sweet and tangy honey mustard sauce.
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5 from 4 reviews

Crushed pretzels are the key to this super-crispy brie-stuffed chicken. Level it up with honey mustard seasoned pretzels if you’ve got ’em.

Ingredients

Units Scale

For the honey mustard sauce:

  • 1/4 cup honey
  • 1/4 cup Dijon or spicy brown mustard
  • 2 tablespoons Greek yogurt, preferably full-fat
  • 2 tablespoons fresh lemon juice, from about 1/2 large lemon
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Kosher salt and black pepper

For the chicken:

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup crushed pretzels, from about 2 cups whole pretzel sticks
  • 4 ounces brie cheese, sliced into 1/2-inch-thick planks
  • 1/4 cup vegetable oil or other neutral oil
  • Kosher salt and black pepper

Instructions

  1. Preheat the oven 425°F.
  2. Make the honey mustard sauce: In a small bowl, stir together the honey, mustard, yogurt, lemon juice, smoked paprika, garlic powder, salt and pepper. Pour half into a separate bowl and set aside (we’ll brush the chicken with half, then use the other half for topping once it’s cooked. No cross-contamination!).
  3. Prep the chicken: Carefully cut a slit along the side of each chicken breast, about 3/4 of the way through. If your chicken breasts are particularly thick, use a meat tenderizer (or similarly heavy and blunt object) to pound the chicken to about 1″ thick. Season both sides with a generous pinch of salt and pepper.
  4. Stuff a couple slices of brie into the slit — enough that you’ll have plenty of cheese in each piece, but not so much that the chicken can’t close around it. Brush a generous layer of the honey mustard sauce on both sides of the chicken, then dredge the stuffed chicken in the pretzel crumbs to evenly coat both sides.
  5. Pan-fry the chicken: Heat the oil in a large oven-safe skillet over medium heat until hot and shimmering. Gently lay the chicken into the hot oil and pan-fry for 2-3 minutes on each side, or until golden-brown.
  6. Bake the chicken: Once the chicken is golden-brown on both sides, transfer the pan to the preheated oven and bake for 15-18 minutes, or until a meat thermometer reads 165°F at the thickest part.
  7. Serve topped with a drizzle of the reserved honey mustard sauce.

Find it online: https://www.emilyeatsthings.com/honey-mustard-pretzel-crusted-chicken-with-brie/