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.
Course Dinner, Gluten Free dinner, gluten free main dish, main dish
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.
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*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.