Pretzel Crusted Chicken with Peach Honey Mustard


I think I’m in love with this little stick food. Any type of food that tastes great, looks adorable, and is able to be eaten in a painless fashion is a winner in my book. And peach honey mustard? Goodbye summer on a high note. Because I am kickin’ it with my chicken on a stick. I picture myself taking these to lazy sunday barbecues with friends, or to a little child’s birthday party, or over to my neighbor’s house while we sip on mimosas in the backyard. When did I become a 30-year-old housewife?

I love it.


But seriously, these little chickens are the crunchiest yet most tender yummiest guys ever. I’m singing hallelujah while I bite into my fifth of the day. How many times do I have to tell you about my food problem?

I was never a big eater before I had a blog. I ate when I ate, no rhyme or reason to it. I’m a self proclaimed grazer for life, and I’m happy about that. Until this here blog came along. Now I’m like, “ope, gotta taste test some more.” or “I’ve gotta to some late night baking to work on my skillz (when I really just want to eat the entire jar of white chocolate frosting)”. Did I really just down two vanilla cupcakes on my own after dinner? Halp me.


I’ve been thinking a lot about things that make me (you?) happy lately. I’ve learned that I need to kick back and smell the roses more often. I mean, heck, I’m only 20 (soon to be 21 thank ya very much) and it’s not like I need to conquer the world or anything right now, right? But what do you do when you just love to work and be proactive and self-motivated and la ti da I’m going to get a million things done today until I have a panic attack and am forced to sit on the couch for the rest of the night and only focus on my breathing? At my sheltered ripe old age of 20, yeah I’ve learned a lot, I feel like I’ve got this whole thing called life figured out. Said no 20 year old ever. Ha.

But for real I have been trying to enjoy these times where responsibility is at a minimum and fun is at a maximum. And I’ve also learned a lot more about myself, my limits, what I find most fulfilling, and the way to best run my life.


I think I’ve come to the conclusion that sometimes it’s good to be a little selfish, sheltered, and secure. Have you been true to yourself lately? Let the wind blow through your hair? The sun creeping through those worry-filled eyes and gotten back to what really matters, which is YOU? Well I hope you do soon because that special life of yours isn’t waiting around forever for you to figure out how awesome it is. So go live in it the best way you know how!

And I nominate these chicken on a stick to be your first go-getter meal! Get some of that pretty food courage.

That’s right, the lunch of champions. Did I mention that I love food on a stick?

Pass the peach honey mustard, please.


Pretzel Crusted Chicken with Peach Honey Mustard
Serves: 3
  • 6 chicken tenderloins (0.67 lb)
  • ½ cup gluten-free all-purpose flour (I used King Arthur Multi-Purpose Flour)
  • ½ cup olive oil
  • 2 cups gluten-free pretzels (I used gluten-free Snyder’s mini pretzels)
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 1 peach, peeled and pitted
  • 6 skewers
  1. Place the peach, Dijon mustard, and honey into a blender or food processor and blend until smooth. Set aside.
  2. Preheat the oven to 425 degrees F.
  3. Crush the pretzels in a large plastic bag with the bag of a spoon, or grind them in a food processor until coarsely ground. Add the pepper and salt and mix together. Pour into a medium sized bowl.
  4. Pour the flour and olive oil into two separate medium sized bowls.
  5. Dredge the chicken tenders in the flour first, then olive oil, and then pretzels.
  6. Stick the skewers into the chicken and place the chicken on a greased baking sheet.
  7. Bake the chicken for 10 minutes, then lightly flip them over and bake 10-15 minutes on the other side, or until the chicken is fully cooked through and there is no pink left.


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