It was Saturday afternoon, and all day I’d been making an attempt to ship subliminal messages to Brad that he ought to take me out for supper, however these messages weren’t getting by way of.
At about 2:30 p.m., after I realized I wanted to determine what we had been going to have for supper, I sat on the kitchen ground and began wanting by way of recipes I’ve collected through the years.
I used to be in search of one thing that may not require plenty of effort and for which I had all the components.
After I noticed right this moment’s recipe within the stack, I remembered we had a half-eaten bag of pretzels within the pantry and knew this may be on the desk that evening.
Pretzel Crusted Rooster Breast
— 4 boneless skinless hen breasts
— 3/4 cup Dijon mustard
— 1/4 cup Mayonnaise
— 2 Tablespoons honey
— 2 garlic cloves, minced
— 1 minced inexperienced onion, each white and inexperienced half
— Contemporary floor black pepper
— 1 cup crushed pretzels
Preheat oven to 350 levels F.
Pound/flatten hen breasts till about 1/4-inch-thick – and right here’s a straightforward method to pound a hen breast: put it in a zipper-sealed bag first, then flatten with the mallet or no matter you’re utilizing. It retains splatters at a minimal. (Flattening the breasts make them much more tender.)
Mix mustard, mayonnaise, honey, cayenne pepper, garlic, inexperienced onion and salt and pepper to style.
Set half of combination apart for use as dipping sauce.
Coat hen fully in remaining mustard combination after which dredge in pretzel crumbs.
Whereas I used to be sitting within the ground sifting by way of recipes, Brad got here into the kitchen and requested what I used to be doing.
After I informed him, he requested if he might go get some form of meat out of the freezer. Because it was late, I knew hen would thaw rapidly in cool water so I informed him he might carry some hen upstairs.
I positioned the frozen hen in a bowl of cool water, after which began interested by the remainder of our meal. I opted to arrange some inexperienced beans that we’d canned from our backyard — they need to be prepared by time for dinner. We had potatoes that must be used so I scrubbed a few them, too.
When it was time to start making ready the principle a part of our meal, the hen was certainly thawed.
I learn the recipe once more and began pulling the components collectively.
After I noticed that I wanted 3/4 cup of Dijon mustard, I wasn’t certain we had that a lot; certain, sufficient we didn’t. After shaking and squirting and beating the upside-down mustard bottle on the counter, I ended up with a bit of over half the mustard I wanted.
I regarded within the pantry hoping we had a bottle there, however no such luck. Undecided the right way to proceed, as a result of I certain wasn’t going to run to the grocery for a bottle of mustard, I turned on the pc and typed in Dijon mustard substitutions.
That search yielded plenty of data: make your personal and some substitutes. One substitute was plain outdated yellow mustard, others included making your personal with dry mustard, white wine vinegar, and a few different components, and one substitution was honey mustard.
I remembered we had a couple of little packets of honey mustard sauce from my favourite quick meals restaurant, Chick-fil-A, and headed to the fridge to seek for them. There have been three packets, and I hoped that may be sufficient.
I scraped each drop of honey mustard from these packets and in addition scraped it off the foil lids of the packets. It was nonetheless not fairly sufficient, so I squirted in a bit of yellow mustard. Subsequent, I put Dijon mustard on our grocery record.
Now I used to be able to proceed, and added the mayo, honey and minced garlic to the bowl of mustard.
I didn’t have a inexperienced onion, and headed again to the pc to see how a lot purple onion would equal a inexperienced onion. I couldn’t discover that tidbit of data and opted to make use of some dried chives (for the inexperienced a part of the onion) and a few dried onion flakes for the white half. I simply guessed at how a lot to make use of.
I sprinkled in some salt and recent floor pepper.
The instructions mentioned so as to add cayenne pepper however didn’t point out that within the ingredient record. Since I don’t like spicy meals, I simply added a small pinch.
I stirred all the pieces collectively and let it sit hoping the dried chives and onion flakes would add their taste to the combination.
Whereas letting the mustard combination flavors meld, I poured pretzels right into a zippered bag and pounded them with a rolling pin till they had been crushed.
I wasn’t certain a cup of pretzel crumbs could be sufficient, however there have been loads of pretzels left if I wanted extra.
It was time to pound the hen. I opened the thawed bag of hen and realized there have been solely three breasts within the package deal as a substitute of 4. Oh effectively, that must do.
I positioned the primary breast into the bag and used a flat meat mallet to pound the hen. The bag methodology labored nice, however for those who don’t have a zipper-sealed bag, you may place the hen between two sheets of plastic wrap and obtain the identical end result, it’s just a bit messier.
Very quickly all the hen was flattened.
I preheated the oven and lined a rimmed baking sheet with parchment paper, for much less mess when cleansing up.
The recipe mentioned to save lots of half of the mustard combination for a dipping sauce, so I scooped out half right into a small bowl. I didn’t suppose there could be sufficient of the mustard combination to coat the three items of hen I had, however I figured I might all the time use some from the dipping sauce if I wanted it.
I’ve talked about to you earlier than that I don’t like condiments like mustard and mayonnaise, although Brad does; so, if there wasn’t a lot dipping sauce left that wasn’t going to matter to me.
I dipped each bit of hen into the mustard combination after which into the pretzel crumbs. Low and behold, there was loads of mustard and simply sufficient pretzel crumbs. A fourth piece of hen would have required extra pounding of pretzels and rather less sauce for dipping.
I positioned each bit of hen on the lined baking pan, and into the oven it went for half-hour.
After I peeked into the oven, the hen coating hadn’t browned a lot so I let it proceed cooking whereas I set the desk and put our potatoes into the microwave.
After I opened the oven to take the hen out, the mustard scent was very sturdy and I believed I wasn’t going to love this dish; if it smelled like mustard it could absolutely style like mustard, and I don’t like mustard. Even when I didn’t just like the hen, I knew my stomach would get full with a baked potato and inexperienced beans obtainable after which dessert.
We sat right down to eat, Brad prayed over our meal and we every put hen on our plates. I solely put a half piece of hen on my plate.
Brad was the primary to take a chew. He mentioned it tasted fairly good.
I took a chew and was pleasantly shocked that it didn’t style prefer it smelled. I didn’t get an enormous pretzel taste both. Brad mentioned the pretzels had been delicate.
Concerning the dipping sauce, Brad thought it was OK, however the hen didn’t want it.
Brad mentioned his first few bites of hen weren’t as juicy as he had hoped, and I informed him that was in all probability as a result of I let it cook dinner longer than advisable. However as he ate, he mentioned it will need to have simply been these first few bites as a result of the remaining piece of the hen was tender and never dry.
This recipe, although it didn’t have a title, had been printed from the Web. The one credit score I may give was this assertion listed on the backside of the web page “Daybreak/NYS posted this recipe to Gail’s Recipe Swap.”
Effectively I’ll need to say, regardless of the condiments on this recipe, it’s a nailed it in my ebook. I’ll be including it to my self- made cookbook with a be aware to have Dijon mustard available.
Sarah Condley is an novice baker and chef who’s compiling a cookbook of her favourite recipes.