Prep Time: 15 minutes
Total Time: 30 minutes
A sweet, tangy marinade that makes a second appearance a the perfect finishing glaze. This chicken is amazing on a bed of lettuce and surrounded by fresh raspberries. If you're lucky enough to have any leftover, slices of chicken in a wrap would make for an amazing lunch.
1 jar Robert Rothschild Farm Raspberry Honey Mustard Dip
1 1/2 lbs. Chicken cutlets
4 cups Pretzels, crushed
1/2 cup Parmesan cheese, grated
4 heads Romaine lettuce
1 Tbsp. Water, hot
1 pint Raspberries, fresh, for garnish
In a bowl, combine Raspberry Honey Mustard Dip and chicken. Reserve 1/4 cup of dip to use for glaze. Cover and refrigerate 2 - 4 hours. Remove chicken from refrigerator and set aside. Preheat oven to 425 degrees F. Crush pretzels in food processor. Combine crushed pretzels and grated cheese in shallow container. Remove chicken from marinade and dredge in pretzel and cheese mixture, coating on all sides. Place on baking sheet covered with foil. Repeat process for each cutlet. Bake for 15 minutes or until pretzels are crisp and chicken is done. While chicken bakes, wash and cut lettuce and arrange on plates. Place each chicken cutlet on bed of lettuce.
Whisk together remaining 1/4 cup of Raspberry Honey Mustard Dip with hot water. Drizzle over top of chicken and lettuce before serving. Garnish with fresh raspberries, if desired.
Recipe from Melanie Bauer at, melaniemakes.com.