I think it is in that I have found what can replenish my mind and soul, and even heal it. Though I may not be able to give all of you the gift of one of these meals, I do hope you can share in my love, laughter and tears.
Today's meal was inspired by a request Dina made for a chicken recipe yesterday. I came up with one she told me about the amazing meal she made. That said I have come up with my version of her dinner to share with all of you, so pour a glass of white wine or open a cold beer cause either would go nicely with this.
1/2 pound hard pretzels, crushed
1/2 cup canola oil
1/2 cup stone ground mustard
2 Tbsp Dijon mustard
1/4 cup water
3 Tbsp red wine vinegar
Salt and freshly ground pepper
6 large skinless, boneless chicken breast halves
- Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; producing both coarse and fine crumbs. Transfer to a large, shallow bowl or plate.
- Clean the food processor. Add the oil, both mustards, water and vinegar and process until smooth, then season the dressing with salt and pepper.
- Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve with the remaining mustard dressing.