Cranberry Dijon Pretzel Chicken is pretzel-crusted baked chicken with bacon, cranberries, and honey dijon rolled inside. Even though it looks decadent, it is simple to throw together and a great, healthy weeknight dinner. My family begs me to make this Cranberry Dijon Pretzel Chicken time and again.
Before we get to this week’s recipe for Cranberry Dijon Pretzel Chicken, let me bestow on you some advice you’ve undoubtedly tuned out before.
A lot of us has probably had the phrase, “This too shall pass” unsolicitedly thrown at us. It’s good solid advice, but no one wants to hear that crap. Ideally whatever blight you’re dealing with won’t eventually pass, but be gone. Effective immediately.
Well, for those of you struggling with any sort of kid distress, I have some sage advice for you.
This too shall pass.
Turns out people say this because it actually happens. I am now the all-knowing enlightened one because Elliot is finally pooping on the potty. Holla.
This milestone may be inconsequential to you, but no parent is immune to fretting over their children. If you’re lucky, they will simply abandon any annoyance before the self-help books leave Amazon’s warehouse.
If they’re putting you through the ringer a little longer, though, you’ll just have to pull on your big kid pants and be the adult who waits it out.
Elliot’s recent 180 has made me reflect on all the times I’ve worried about my kids, and it all just magically worked itself out.
They will never give up their pacifier. They’ll never learn to walk. I don’t think their throats can swallow solid food. They’ll want to sleep in bassinet all the way through elementary school. They will always assume the rigor mortis position when going in a carseat. They’ll never stop wandering into my room all hours of the night.
Turns out my kids have accomplished all these things, but not without a whole lot of freaking out from me first.
Even with my newfound epiphany, do you think I won’t go a little overboard next time my kids exhibit some sort of trying behavior? Not a chance in hell.
I will try my best, though, to exercise our family motto, “don’t make a biggie out of a no biggie.” At least that’s what I’ll feign on the outside – it’s all good in the hood, and pray they follow suit.
HOW TO MAKE CRANBERRY DIJON PRETZEL CHICKEN
So now, back to what you’re going to make for dinner while dealing with whatever you are trying to currently wait out. Just because this Cranberry Dijon Pretzel Chicken looks all fancy pants, doesn’t mean it’s hard to pull off on a weeknight.
Only a handful of ingredients are required, it can easily be prepared ahead of time, if need be, and is easily adaptable for a variety of fillings. Enjoy your family dinners (or at least, begrudgingly make it happen) while you can because, this too shall pass.
SAVE THIS CRANBERRY DIJON PRETZEL CHICKEN TO YOUR PINTEREST BOARD!
And let’s be friends on Pinterest! I’m always pinning great recipes!
- 4 skinless boneless chicken breasts, butterflied or pounded to 1/4"-1/2" inch thickness
- 6 slices bacon
- 2/3 cup dried cranberries
- 3 tbsp. honey
- 3 tbsp. dijon mustard
- 1 cup finely crushed pretzels, regular or gluten free
- 3 tbsp. dijon or stone ground mustard
- 2 tbsp. honey
- 2 tbsp. mayonnaise
Preheat oven to 375º. Take out 2 baking sheets. Spray one with cooking spray and leave the other WITHOUT.
In a small bowl combine cranberries, honey, and dijon. Set aside.
Cook bacon using whatever method you prefer until ALMOST crisp. I line a microwave safe plate with paper towels, place the bacon on top, cover with another paper towel, and cook on high for about 5-7 minutes. Bacon should be nearly crisp, but still pliable enough to roll up with chicken. Cut each bacon slice in half (for 12 total).
Lay pounded or butterflied chicken on baking sheet WITHOUT cooking spray. Season with salt and pepper. Lay 3 slices of bacon horizontally over each chicken breast.
Use fingers to sprinkle the cranberries evenly over bacon slices, leaving behind the dressing in the bowl. Set aside remaining dressing once all the cranberries have been placed on top of chicken.
Roll up the chicken from the shortest end and secure with a couple toothpicks. Using a pastry brush, brush remaining dressing on all sides of chicken.
Place finely crushed pretzels* in shallow dish. Gently roll chicken in pretzels to coat all over. Place chicken rolls on baking sheet WITH cooking spray. Once all the chicken has been placed, spray with some more cooking spray to give a crisp crust.
Bake uncovered for 30-35 minutes, rotating pan 1/2 though. It is done when chicken juices run clear and temperature registers 165ºF. Be careful to remove all toothpicks, slice, and serve with optional honey mustard serving sauce, if desired.
*I used a small food processor to crush pretzels. You can also put them in a ziplock bag and crush with rolling pin, making sure they are well crushed.
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