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Serves: 2 - 3
75g Waitrose Pretzels with Sea Salt & Cracked Pepper
100g Waitrose Honey & Three Mustard Dressing
300g pack Waitrose British Chicken Mini Breast Fillets
1tbsp vegetable oil
½ tbsp butter
300g pack essential Waitrose Coleslaw
1. Whizz the pretzels in a food processor to crumbs (don't worry if some are a little chunky), tip onto a rimmed plate and season.
2. Pour the honey mustard dressing onto another plate. Season the chicken mini breast fillets, dip in the dressing, then roll in the pretzels to coat.
3. Heat the oil and butter in a frying pan, then fry the chicken fillets (in batches, adding more oil if necessary) for 3-4 minutes each side, until fully cooked through, with no pink meat and the juices run clear. Serve with the coleslaw.
This recipe was first published in August 2017.