August 24th, 2012
Recipe by Paula Bowman
Preheat oven to 400ºF. Lightly grease a rimmed sheet pan with olive oil and set aside.
In the bowl of a food processor, pulse pretzels until finely chopped with some coarse chunks remaining. Pretzels could also be placed in a sealed plastic bag and rolled with a rolling pin until crushed, if desired. Transfer to a shallow bowl and set aside.
In a separate bowl, combine flour, salt and pepper and stir.
In a third bowl, combine egg, honey and mustard and whisk until mixed.
Working with one chicken strip at a time, dredge chicken in flour mixture; shake off excess flour and submerge into egg mixture to thoroughly coat. Allow excess egg to drip back into bowl and dredge in pretzel mixture until coated.
Transfer chicken to prepared sheet pan and repeat with remaining chicken, spacing evenly on sheet pan. Brush chicken strips with olive oil or mist with cooking spray and bake in oven until golden brown and cooked through, about 10 to 12 minutes.
To Prepare Dipping Sauce: n a blender or food processor, combine all the ingredients and puree until mostly smooth; a few small chunks of peach are fine.
Transfer peach mixture to a saucepan and simmer over medium-low heat until flavours meld and the mixture is slightly thickened, about 5 minutes. Season to taste with salt and freshly ground black pepper, transfer to a small bowl and set aside. Serve with chicken strips