Have you ever eaten or enjoyed Chick-Fil-A?
Of course you have. If you are an American citizen – it’s a known as a “cult” classic. Kind of like “In-and-Out Burger,” but better – for most people.
I’m not a fan of fast food, but I do KNOW of this “Chick-Fil-A” obsession. (Mostly the pleasurable and fast service – but people seem to love this place!)
I don’t purport to claim that this is anything like the famous Chick-Fil-A, or that the honey mustard sauce is the same – but it reminded me of the goodness.
And then … there is the iconic pretzel. Salty, crunch (or chewy, if fresh). Just delicious.
There is a legend about the origin of pretzels – that they were created by an Italian monk in 610. He allegedly folded dough into a shape representative of a child’s crossed arms in prayer.
It’s uncertain just when mustard covered pretzels hit the scene, but it undoubtedly happened in Pennsylvania.
So, with all of this information, what about honey mustard chicken?
Honey mustard is a blend of mustard and honey, typically mixed in a 1:1 ration. It is commonly used both on sandwiches and as a dip for finger foods such as chicken fingers. It can also be combined with vinegar or olive oil to make a salad dressing.
Who knows? But, it’s a thing. They are all a “thing.” And now, they are a “thing” together!
Add some Swiss cheese and Parmesan, with a touch of parsley, and you’ve got a damn delicious savory pie!
Honey Mustard Pretzel Parmesan Swiss Chicken Pie
Honey Mustard Pretzel Parmesan Swiss Chicken Pie
Crust:
3 cups salted pretzels, processed into a fine crumb
1 cup butter, melted
8 oz. Swiss cheese, thinly sliced
Preheat the oven to 400 degrees.
Combine the pretzel crumbs and butter. Press into a parchment lined, quick release cheesecake pan.
Top with layers of Swiss cheese.
Bake for 15 minutes, or so, until the cheese is bubbly.
Remove from the oven.
Meanwhile, prepare the filling/topping.
Honey Mustard Chicken:
4 large bone-in chicken thighs
sea salt and pepper
1 1/2 cups Homemade Honey Mustard Dressing*
1 cup Parmesan cheese, roughly grated
freshly ground pepper
fresh parsley, for garnish
Brown the chicken thighs in a large skillet, with a lid, for 3-5 minutes on each side.
Add about 1/2 cup chicken broth or water and poach for another 15-20 minutes, until the thighs are cooked all the way through.
Transfer to a bowl and shred the meat with two forks, removing the bones and disposing.
Mix the shredded chicken with the Homemade Honey Mustard Dressing.
Top the baked crust with the chicken mixture.
Top with Parmesan and plenty of freshly ground pepper.
Bake for another 10-12 minutes, until the cheese is brown and bubbly.
Remove from the oven and cool. Chill for several hours to allow everything to set.
Slice and reheat to serve, garnishing with fresh parsley.
*Homemade Honey Mustard Dressing:
juice of 1 fresh lemon
1 Tbs. apple cider vinegar
1/3 cup raw honey
3 Tbs. Dijon mustard
1/2 tsp. sea salt
black pepper, to taste
1/3 cup + 2 tsp. extra virgin olive oil
