These little chicken nuggets are packed with flavor and texture. The combination of using crushed honey mustard pretzels and chopped pecans make a nice crunchy coating while the mustard marinade adds extra flavor while keeping the chicken nice and moist. These are a great pass around appetizer for any cocktail party.
1 lb of chicken breasts cut into nuggets (about 2 inch pieces)
6-8 oz pecans chopped finely
2 cups of Snyder's honey mustard pretzel pieces crushed in food processor
1/2 cup canola oil
1/2 cup whole grain mustard
2 tablespoons dijon mustard
2 tablespoons honey
1/4 cup water
3 tablespoons red wine vinegar
salt and pepper to taste
Preheat oven to 400 degrees F. In a bowl mix together chopped pecans and ground pretzels, set aside. In a food processer add oil, mustards, honey, water and vinegar and pulse until smooth. Season with salt and pepper. Season chicken pieces with salt and pepper and place into a Ziploc bag. Pour 1/2 of mustard mixture over chicken and seal bag. (reserve other half of sauce for dipping later) Toss all the chicken pieces with mustard mixture. Place ground pretzels and pecans into a bowl. Take chicken pieces one by one and coat in pretzel mixture. Place in signle layer on greased cookie sheet. Bake for 20 minutes at 400 degrees, turning over after 10 min. Serve on skewers for easy dipping!