La Dee Da Chicken

I was eating the leftovers of this for lunch the other day and explaining to my friend Roxie how to make it and she says "that's a bit la dee da ....".  I thought that is exactly what it is!  La Dee Da Chicken! This is so delicious.  And pretty easy.  I saw this recipe on pinterest, of course.  When the time came to make it, some of the standard pantry ingredients I thought I had on hand, I actually didn't.  So, I improvised a little bit.  Here's what I did. 

2 cups panko crumbs

2 cups pretzels, processed in the food processor to make crumbs (this was a WHOLE bag!)

1/2 cup flour

1/4 cup olive oil 

1/4 cup grapeseed oil

1/4 cup dijon mustard 

1/4 cup wholegrain seed mustard

1/3 cup spiced orange honey (plain honey would be fine too)

1/4 cup water

3 tablespoons red wine vinegar

salt and  pepper

3 chicken breasts, skinned and boned

 

Preheat the oven to 200C/400F.  Line a roasting pan with baking paper.

In the food processor, pulse the oils, mustards, honey, water and vinegar until smooth. Season with salt and pepper.  Adjust flavour to taste.

Pound the chicken breasts out to an even thickness using a mallet, I do this is a ziplock so I'm not pounding chicken juice all over everywhere!  Sprinkle both sides with salt and pepper. 

For the next bit, you'll need three big 'containers' (bowl, dish ... ).  I found that my rectangular tupperware worked best. 

To the first container add half the flour.

To the second container add half the dressing.  Down use all of it because the remaining is going to be your dip for this delicious chicken.

To the third, add the panko and pretzel crumbs.  Mix them together.

Dredge each piece of chicken in flour, then in dressing, then into the crumb mixture.  I pushed the crumbs on a bit to make sure there were plenty and they stuck real well.   Place in roasting pan.


Bake for 15-30 minutes or until cooked through.  Mine took closer to 30 ...


Serve with remaining dressing.

We also served with roasted cauliflower and broccoli.