Every few weeks we have what I call “Pantry Night Delight.” This is where I play pantry Archaeologist/hunter gatherer of random stuff in the pantry to pull together a meal. There are 2 reasons that a pantry night delight might occur, the first being that I am bored with my recipe repertoire and I challenge myself to create a delicious meal out of unlikely ingredients. I pretend like I’m on that show “Chopped” haha! The second reason being that I haven’t had time to go the store to make anything that I want to make, and so I stand in front of the pantry staring in blankly, waiting for some idea to fall off the shelf. I would say that this Honey Mustard Pretzel Crusted Chicken Recipe was a little bit of both! A little bit snack, a little bit soup and chicken.
Ryan is always charged with the role of guinea pig for my pantry archaeology, it’s a good thing he isn’t picky! Sometimes this means he is the victim, or hopefully, more often than not, the benefactor of my testing. I’m happy to report that the Honey Mustard Pretzel Crusted Chicken earned his his clean plate seal of approval!
Honey Mustard Pretzel Chicken
- 3 medium sized chicken breasts about 2 - 2 1/4 pound package
- 3/4 can of Campbell's Cream of Chicken Soup with Herbs
- 3/4 cup Snyder's of Hanover Honey Mustard & Onion Pretzel Pieces
- Fresh cracked pepper and salt
- I Can't Believe It's Not Butter Spray
- Preheat oven to 400º.
- Generously spray the inside of a small casserole dish with non-stick cooking spray.
- Place chicken breasts in dish.
- Using a spatula spread the cream of chicken soup over the chicken.
- Season with salt and pepper.
- Using a food processor or blender, roughly chop pretzels into course crumbs. You don't want the crumbs to be too fine because you want to maintain the crunchiness of the pretzels.
- Sprinkle pretzel crumbs evenly over chicken.
- Generously spray I Can't Believe It's Not Butter Spray over the crumbs. This will help to preserve the pretzels' crunch. If you prefer real butter, you can of course use that instead (melt and drizzle over crumbs).
- Bake for 25 minutes (for larger or smaller breasts you can adjust the baking time as necessary).
Do you have any Pantry Night Delight recipes that you have stumbled upon? Or a fun, off the beaten path ingredient that you have used in a recipe? Hunter/gatherers travel in groups, so I would love your ideas!