Crispy pretzel chicken with honey-mustard sauce

Serves 4 Prep 15 mins Cook 35 mins

100g salted pretzels

12 boneless, skinless chicken thighs flour, for dusting

2 eggs, beaten with a fork

1 tbsp olive oil

100ml wholegrain mustard

4 tbsp honey

1 tsp white wine vinegar green veg or salad and potatoes, to serve

1 Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or in a plastic bag using a rolling pin. Transfer crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.

2 In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. Serve the remaining chicken with the sauce and green veg or salad and potatoes.

PER SERVING 400 kcals, fat 12g, saturates 2g, carbs 32g, sugars 18g, fibre 1g, protein 41g, salt 2.2g