# Components:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 tablespoon Dijon mustard
04 - ½ teaspoon garlic powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon black pepper
→ For the Pretzel Crust
08 - 2 cups salted pretzels, crushed to coarse crumbs
09 - 2 tablespoons unsalted butter, melted
→ For the Cherry Mustard Drizzle
10 - ½ cup cherry preserves
11 - 2 tablespoons Dijon mustard
12 - 1 tablespoon apple cider vinegar
13 - 1 tablespoon honey
14 - Pinch of salt
# Directions:
01 - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack.
02 - In a large bowl, whisk together buttermilk, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Add chicken breasts and toss to ensure complete coating. Allow to marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
03 - In a shallow dish, combine crushed pretzels with melted butter, stirring until the crumbs are evenly moistened.
04 - Remove chicken from the marinade, letting excess drip off. Evenly coat each chicken breast with the pretzel crumb mixture, pressing gently to ensure adhesion.
05 - Arrange the coated chicken on the prepared baking sheet. Bake for 22–25 minutes, or until the crust achieves a golden hue and the internal temperature of the chicken reaches 165°F (74°C).
06 - Concurrently, combine cherry preserves, Dijon mustard, apple cider vinegar, honey, and a pinch of salt in a small saucepan. Gently warm over low heat, stirring until the mixture becomes smooth and glossy. Remove from heat.
07 - Present the baked chicken hot, generously drizzled with the prepared cherry mustard sauce.
