Honey Mustard and Pretzel Coated Chicken
w/ wilted spinach, mushrooms and cranberries
- Chicken tenders (I usually set aside 2-3 person person)
- Homemade Honey Mustard (store bought would also work)
- About 7 medium-sized pretzels, crushed (I used Utz Classic Sourdough because I like them the best and I crushed them by putting them in a small plastic bag and used the back of a spoon. A nice little stress reliever!)
- 2-3 mushrooms, thinly sliced
- A small pat of butter
- A small handful of dried cranberries
- A couple pinches fresh nutmeg
- Salt and pepper to taste
For the chicken tenders, coat the chicken in just enough honey mustard so that there is a nice even layer. Dredge the chicken through the pretzel crumbs and lay onto a pan. Bake at 400 until the chicken is cooked through.
In a small saucepan, brown the mushrooms in a little butter. Add the spinach and cook until it is just wilted. Toss in the cranberries and nutmeg. Salt and pepper to taste. Serve immediately.
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