# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 170g each)
→ Pretzel Crust
02 - 2 cups salted pretzels, crushed
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon black pepper
→ Cherry Mustard Sauce
07 - 1/3 cup cherry preserves
08 - 2 tablespoons Dijon mustard
09 - 1 tablespoon whole-grain mustard
10 - 1 tablespoon apple cider vinegar
11 - 1/2 teaspoon salt
→ Roasted Vegetables
12 - 1 pound baby potatoes, halved
13 - 2 cups green beans, trimmed
14 - 1 red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ For Assembly
18 - 1/2 cup all-purpose flour
19 - 2 large eggs, beaten
# Directions:
01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a shallow bowl, combine the crushed pretzels with olive oil, garlic powder, smoked paprika, and black pepper. Mix well to ensure even distribution.
03 - Arrange three shallow bowls: one with all-purpose flour, another with the beaten eggs, and the third with the pretzel coating mixture.
04 - Pat the chicken breasts dry with paper towels. Dredge each chicken breast first in the flour, ensuring it's fully coated, then dip it into the beaten eggs, and finally press it firmly into the pretzel mixture to create an even crust. Place the coated chicken on one side of the prepared baking sheet.
05 - In a large bowl, toss the halved baby potatoes, trimmed green beans, and red onion wedges with olive oil, salt, and black pepper until evenly coated. Spread the seasoned vegetables on the other side of the baking sheet, adjacent to the chicken.
06 - Place the baking sheet in the preheated oven and bake for 25–30 minutes. The chicken should be golden brown and cooked through, reaching an internal temperature of 165°F (74°C), and the vegetables should be tender and slightly caramelized.
07 - While the chicken and vegetables are baking, combine the cherry preserves, Dijon mustard, whole-grain mustard, apple cider vinegar, and salt in a small bowl. Whisk until well blended.
08 - Remove the baking sheet from the oven. Serve the pretzel-crusted chicken alongside the roasted vegetables, generously drizzling everything with the cherry mustard sauce.
