Honey Mustard Pretzel Chicken

I found this recipe on Pinterest, made it exactly as the recipe suggested, and we all loved it. My chicken  breasts were pretty thick and it turned out a wee bit dryer than one would hope, but I believe that could be corrected by simply using a smaller cut.

Ingredients:

4 cups hard pretzels (like sourdough), coarsely crushed

1/2 cup olive oil

1/2 cup Dijon mustard

1/3 cup honey

1/4 cup water

3 tablespoons red wine vinegar

coarse salt and pepper

1.5 lbs boneless skinless chicken breasts

Instructions:

Preheat oven to 400 F. Set a wire rack over a large rimmed baking sheet (cover the baking sheet with tin foil to make clean up easier)

1. In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Wipe the crumbs out of the food processor.
2. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
3. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
4. Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.
5. Set them on the wire rack and bake 20 - 25 minutes or until cooked through (internal temperature 160 F). 
6. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.