Get ready for Oktoberfest with this recipe from Draft Magazine.
2 generous cups salted sourdough pretzel nuggets
1/4 cup grainy mustard
2 tablespoons Dijon mustard
1 teaspoon dry mustard
3 tablespoons Warsteiner Premium Verum
2 tablespoons cider vinegar
1/3 cup vegetable oil
salt and black pepper
4 (5- to 6-ounce) boneless, skinless chicken breasts
1 tablespoon honey
Preheat the oven to 400 degrees F. Place the pretzels in a resealable plastic bag, and coarsely smash with rolling pin or the back of a skillet (aim for a mixture of coarse crumbs and small, pebbly chunks). Transfer to a shallow dish.
Combine the three mustards, beer and vinegar in a small bowl. Slowly whisk in the oil. Season with salt and pepper to taste. Transfer half of the mustard sauce to another shallow dish.
Coat the chicken breasts with the sauce in the dish, then dredge it in the pretzel crumbs, pressing gently to coat well. Place the chicken on a wire rack set over a baking sheet, and bake on the top oven rack until chicken is just cooked through, about 20 minutes. Transfer to a cutting board and let rest 5 minutes.
Whisk the honey into the reserved bowl of sauce, and divide among 4 ramekins. Thickly slice the chicken on the bias, and serve with the dipping sauce.