Miscellaneous Wednesday

Something I have found as a theme during this journey is the inspiration I have found from my past and the friends I have made because of a little show namely H50.  To say that food can connect us together in so many special and very unique ways. We all see food in different ways and yet it has this way of pulling us together heart and soul, and for me it has spurred my creative juices.  I always found it quite funny when my grandmother would see a recipe, or hear someone talk of a dish and re-create her own version.  




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.  

BAKED CHICKEN WITH MUSTARD  

& PRETZEL CRUST

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

1. 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.  
2. Clean the food processor. Add the oil, both mustards, water and vinegar and process until smooth, then season the dressing with salt and pepper.  
3. 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.