Click for Cookbook LOGIN
"Those who forget the pasta are condemned to reheat it."--Unknown

Honey Mustard Pretzel Crusted Chicken and Brie Crepes with Strawberry Basil Salsa Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Honey Mustard Pretzel Crusted Chicken and Brie Crepes with Strawberry Basil Salsa is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PRETZEL CRUSTED CHICKEN + CREPES
1 pound boneless skinless chicken tenders (or 2 large breasts cut into tenders)
2 egg whites
1/4 cup dijon mustard
1 tablespoon honey
1 teaspoon seasoned salt
1 1/4 cups crushed thin pretzel twists
1/2 cup toasted walnuts crushed
4 large [whole grain crepes
8 ounces brie sliced
1 cup fresh spinach

HONEY MUSTARD DRESSING
1/4 cup dijon mustard
1/4 cup honey
1/4 cup olive oil
1/2 lime juiced
1/2 teaspoon smoked paprika
1 teaspoon pepper

SALSA
2 cups fresh strawberries diced
1 small avocado pitted + diced
1 small jalapeno seeded+ chopped
1/2 cup fresh basil chopped
juice of 1 lime
Directions:
Directions:
CHICKEN

Preheat the oven to 350 degrees F.

In a large bowl, combine the honey, mustard, egg whites and seasoned salt, whisk well. Toss the chicken in the honey mustard wash and set aside. In a shallow bowl, combine the crushed pretzels and walnuts.

Remove one piece of chicken at a time from the mustard wash. Place in the pretzels crumbs and then use your fist to pound the pretzels onto the chicken. Place on the prepared baking sheet and repeat with remaining chicken. Mist the tops of the pretzel crusted chicken with nonstick spray.

Bake in the oven for about 20-25 minutes, flipping chicken halfway through baking,
until the chicken is cooked through. Slice the chicken into thin strips.

DRESSING

While the chicken cooks combine all the ingredients for the dressing in a small bowl or glass jar. Whisk well and adjust seasoning to taste. Any leftovers can be stored in the fridge.

SALSA

In a bowl, combine the strawberries, avocado, jalapeno, basil and lime juice. Gently toss and season with salt if desired. Store in the fridge.

TO ASSEMBLE

Heat a large skillet oven medium heat and add 1 tablespoon butter or olive oil. Working with one crepe at time lay the crepe flat in the skillet. Lay a few slices of brie on one quarter (basically make a triangle) of the crepe. Next, layer on the spinach and sliced chicken. Drizzle the chicken with the honey mustard dressing and then add a little salsa. Top with a few more slices of brie. Fold over the bottom of the crepe and then fold it over again to make a triangle. Cook for about 2-3 minutes and then flip and cook another 2-3 minutes or until the brie is all melty and gooey. Repeat with remaining crepes. Drizzle with the honey mustard dressing. EAT!
Number Of Servings:
Number Of Servings:
8 crepes
Preparation Time:
Preparation Time:
50 minutes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

20W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!