We first found this recipe (or something similar) in a magazine about 15 years ago. We can't remember the magazine specifically or the exact ingredients, but it was called Superbowl Chicken and was, essentially, chicken dredged in pretzel pieces and dipped in honey mustard.
We liked how it was salty and snacky and so very sports bar-ish. Right up there with mozzarella sticks and cheeseburgers (except maybe not quite as good as cheeseburgers. Because nothing is.).
Still, give them a try. They're just low-brow enough for this weekend. And beyond.
Here's what you need and how you do it
2 chicken breasts (partially frozen, because they're easier to dice that way)
3 Tablespoons olive oil
Several handfuls of pretzel sticks
2 Tablespoons mustard
1-1/2 Tablespoons honey
Pour olive oil into non-stick skillet.
Chop chicken breasts into bite-sized chunks. Crack egg into shallow bowl or plate. Put pretzels in a Ziploc and pound with a rubber mallet until broken into tiny pieces. Dump pretzel dust and pieces onto another plate or shallow bowl and grind in some black pepper.
Dredge chicken pieces through egg, then through pretzels. Spread out evenly in skillet and cook over medium heat until golden and juices run clear (10 minutes or so).
Meanwhile, mix mustard and honey in small bowl for dipping.
Serves 2 to 3 adults.
For a printable version of this recipe, click here.