Ingredients
Prep
- 5 C pretzels
- 1/2 C olive oil
- 1/2 C Dijon mustard
- 1/3 C honey
- 1/4 C water
- 3 T red wine vinegar
- salt and pepper to taste
- 18 chicken tenders
To Cook
- 1 bag steamers mashed potatoes
- 1 bag frozen peas and carrots
Instructions
To Assemble
- Add pretzels to large zipper bag and crush with rolling pin.
- Add next 6 ingredients to a small bowl with lid.
- Add chicken to a bowl and pour half mustard sauce over chicken and reserve half for serving day. Toss chicken with tongs to coat well.
- Shake 2 chicken tenders at a time in the crushed pretzel bag until all are coated. Store in a large container with lid using wax paper between layers.
To Cook
- Place chicken tenders on large baking sheet sprayed with non stick spray. Bake in a 400 degree oven for 25-30 minutes. (time will vary depending on thickness of tenders)
- Cook mashed potatoes, peas and carrots according to package directions.
- Use remaining sauce for dipping.
Ingredients
Prep
To Cook
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Instructions
To Assemble
To Cook
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