One thing that I can be really terrible at is making dinner during the week.After a long work day and commute I sometimes find myself arriving home not wanting to do anything but sit on the sofa and do nothing. However, my family and myself will still need something to eat for dinner and I can only get away with ordering pizza and take out a few times a month before my family quickly lets me know that they have had enough and want a home-cooked meal.
I actually love feeding my family a meal that I have prepared myself and a great way to balance that with a busy schedule is by preparing part, or all, of our weeknight dinner ahead of time. If I am not in the mood to prepare a full meal ahead of time, or not sure of what we will want to have for dinner, then I can save lots of time by prepping the protein portion of the meal ahead of time and whipping up the sides just before serving. This works out perfectly because the protein is usually what takes the longest to prepare and planning out this portion of the meal ahead of time saves me so much time.
One of my favorite meals to make that my family absolutely loves is Yogurt Honey Mustard Pretzel Chicken. Think about going to the mall and ordering a piping hot, soft, salty pretzel and dipping it into the cool, sweet, and tangy honey mustard and that is exactly what you get except it includes the meaty chicken.
The way that I make this recipe ahead of time is by dipping the chicken breast into the mustard yogurt mixture, then the pretzel mixture, cover, and set aside to bake later or by baking in advance, allowing the chicken to cool, and placing it in containers to enjoy later. Either one of these options will save you time and once you have finished cooking you can pair it with your favorite side dishes. I usually make steamed broccoli, rice pilaf, and some extra honey mustard as a sauce for the chicken. You can also cut the chicken into small pieces and toss into a salad or to make a delicious sandwich. However you choose to use this make-ahead recipe is really up to you and it will certainly save you time making dinner during the week.
If you love the combination of honey mustard and pretzels you will love this recipe! The crushed pretzels add an extra layer of crunch and saltiness that makes it the perfect make-ahead dinner dish.
Yogurt Honey Mustard Pretzel Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup Panko breadcrumbs
- ½ cup finely crushed pretzels
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup mayonnaise
- ¼ cup Stonyfield Organic plain 0% Fat Greek Yogurt
- ¼ cup honey
- 2 Tablespoons Dijon mustard
- 2 Tablespoons yellow mustard
On a piece of parchment paper, stir the breadcrumbs, pretzels, paprika, garlic powder, and onion powder together.
In a shallow dish, mix together the mayonnaise, Stonyfield Organic Greek yogurt, honey, Dijon mustard, and yellow mustard.
Line a baking sheet with parchment paper and set aside. Dip the chicken breast into the yogurt mixture, then coat the chicken in the breadcrumb mixture making sure to press in the dry mixture in order to fully coat the chicken. Place the chicken on the prepared parchment lined baking sheet and repeat the process until you have coated all of the chicken in the wet and dry mixture.
Cover the baking sheet with aluminum foil or plastic wrap and place in the refrigerator until you are ready to bake. This can be done the day before. Once you are ready to bake, preheat the oven to 375 degrees F., remove the foil or plastic wrap and place into the oven to bake for 15 to 20 minutes, or until the crust is golden brown and the chicken is completely cooked through.
Serve immediately or allow to cool completely before packing in an airtight container.