Friday, March 11, 2011

Mustard-Pretzle Crusted Chicken

2 heads kale, cleaned, rough stems removed, and chopped
2 T extra virgin olive oil
1 shallot, chopped
2 cloves garlic, minced
pinch sea salt, red pepper flakes, black pepper
1 t red wine vinegar

1. Boil water in a large pot. Add kale and simmer until just wilted. Rinse in cold water in a colander.
2. Heat olive oil in a pan. Add shallot and cook for a few minutes until clear. Add garlic and red pepper flakes and saute for another minute.
3. Return kale to the pan and heat up. Once hot, toss in red wine vinegar, sea salt and black pepper to taste.

1 cup pretzels
1/8 c whole grain mustard
1 T brown spicy mustard
1 t red wine vinegar
1/8 cup water
1/8 c olive oil
pinch salt and pepper
4 thin chicken breasts or 2 whole breasts cut in half

1. In a food processor chop the pretzels until they are fine crumbs.
2. Place pretzel crumbs in a bowl and put aside.
3. Add mustards, oil, water and vinegar to the food processor and pulse until combined.
4. Pour half sauce into bowl and reserve rest.
5. Dip chicken in the sauce and then dredge in the pretzel crumbs.
6. Preheat oven to 400 degrees. Bake the chicken for 20+ minutes until no longer pink in the center.

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