Pretzel Chicken Chunks

For the past few years we've hosted my husband's office party at our home in January.  When it came time to pick the recipes this year we came to this one, a favorite of his staff.  "We don't need that much food," my husband said.  "We can skip it this year."

But the following day he fielded questions from his staff about whether or not we'd have the pretzel chicken and spicy mustard.  So it went back on the menu.  I'll share it here.

I'm not sure what makes it such a hit.  Honestly, I haven't tried it.  There is pretty much nothing in the world I hate more than the taste of mustard.  That's probably why the dipping sauce is SO HOT.  I just throw it all together without testing it myself, and hope people eat it.

INGREDIENTS

4 skinless, boneless chicken breast halves

3/4 cup prepared Dijon-style mustard

2 tablespoons honey

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic salt

3/4 cup crushed pretzels

DIRECTIONS

1.            Cut the skinless, boneless chicken breast halves into 1 inch cubes.

2.            Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

3.            In a small bowl, combine mustard, honey, cayenne pepper and garlic salt. Mix together, and set 1/2 of mixture aside to be used as dipping sauce.

4.            Coat chicken chunks completely in remaining mustard mixture, and then in pretzel crumbs. Place coated chicken on prepared cookie sheet.

5.            Bake in the preheated oven for 10 minutes, or until golden brown. Serve with reserved mustard dip.

VERDICT

So.... like I said.... I've never actually tried it.  But it seems to be a hit!