Welcome to the three-ingredient dinner. Yes — just three ingredients. As in, 1 + 1 + 1 = dinner. It’s like Einstein’s theory for lazy, healthy eating. And, okay, before you start rolling your eyes and snapping your fingers with a well choreographed hair toss, there is salt and pepper in addition to your three ingredients. But, does a dash of seasoning really count? Is a cookie eaten alone actually a cookie eaten? Of course not.
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Semantics aside, pretzel-coated honey mustard chicken tenders are seriously a three-ingredient wonder. We all know that this time of year is supremely busy, so why not tone down the chaos when you can? You know you’ve been there — 8 o’clock at night, nothing to eat, and you’re a stress induced, hungry mess. Seamless feels like the easy answer. Honestly, it is the easy answer. But, the right answer? Something with honey mustard. And, pretzels.
Maybe it’s just me, but pretzels and honey mustard are an unbeatable combo. A little spicy, a little sweet, lots creamy, plus crunchy and salty. It basically covers the entire spectrum of sweet and savory deliciousness, so I’ve officially become the most predictable person ever. Go figure.
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If it were up to me, I’d gladly dip honey mustard pretzels into honey mustard dressing and call that dinner because I have no shame. But, the man in my life requires protein, so I try to accommodate. Turns out dipping my dressing and rolling my pretzels in chicken (see what I did there) ended up being a major decision. Juicy, moist chicken tenders, a crunchy crispy crust, and the sweet taste of honey mustard. No surprise — we ate them all.
1 lbs boneless skinless chicken breast tenderloins (I used Perdue)
1 1/3 cups honey mustard pretzels (I used Snyder's of Hanover Pretzel Pieces)
1/2 cup lite honey mustard dressing (I used Newman's Own)
1/2 tsp sea salt and coarse black peppercorn
PAM cooking spray to grease
On cutting board lay out chicken tenders and lightly season with salt and pepper. Transfer to large bowl, then pour over with honey mustard dressing. Cover and allow to marinate in refrigerator for at least one hour.
When ready to cook, fit wire rack to a baking sheet and grease with cooking spray. Next, pulse pretzels in food processor until they resemble breadcrumbs, scraping the sides with a spatula as needed. Spread out pretzel crumbs onto large plate, then set aside.
One chicken tender at a time, shake off excess dressing, then coat in pretzel crumbs before placing on greased wire rack. Baked at 350F for 20 minutes, then broil for two to three minutes more until crispy. Immediately plate and serve, pairing with extra honey mustard dressing if desired.
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Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.