Honey Mustard gluten free chicken

There are a lot of coatings for chicken out there, but for gluten free you have to be very careful.  You will find that this recipe is a wonderful, healthy alternative!

Here is what you need:

2	cups Gluten Free  crumbs
2	cups pretzel crumbs
½	cup olive oil
½	cup Dijon mustard
⅓	cup honey
¼	cup water
3	tablespoons red wine vinegar
1 t	coarse salt and fresh ground black pepper
3	boneless chicken breasts cut into slices
1/4	cup gluten free flour

Preheat the oven to 400° F. Lightly grease with oil a large, non-stick baking sheet.  In a large skillet over medium heat toast the panko crumbs until lightly golden, and I am telling you they burn FAST so don't look away!  Remove from the pan and cool. In a food processor pulse the pretzels until coarsely ground and mix with the panko crumbs.

 Wipe the crumbs out of the food processor. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth and pour into a bowl. Cut your chicken into strips and season well with salt and pepper.  

 Pour half of the dressing into a large shallow bowl,  put the flour into the pretzel/crumb mixture and combine.  Dredge the chicken in the mustard mixture and then the four/pretzel mixture.  Press the mixture on the chicken if needed. Place on greased baking sheet.  Bake 25 minutes depending on their thickness/size or until cooked through your largest strip is cut into and no pink remains.  Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.

Want to know something?  I like to cook more than I like to eat!  

(dripping with sarcasm)