3 tablespoons fig jam
2 tablespoons prepared stone ground mustard
6 skinless, boneless chicken breasts, thighs or legs
8 ounces sourdough pretzels, coarsely crushed
1/2 cup creamy peanut butter
1 large egg
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot sauce
1/2 cup flour
1 tablespoon chopped fresh parsley
- Preheat oven to 400°. Mix together fig jam and mustard in a small bowl; set aside.
- Place pretzels in a food processor, and pulse until coarsely ground. Transfer to a shallow bowl.
- In a medium bowl, whisk together peanut butter, egg, water, salt, pepper and hot sauce.
- Place flour in a large plastic bag. Add chicken breasts and shake to coat evenly. Dip chicken in egg mixture, then dredge in the pretzel crumbs, pressing coating lightly to adhere to chicken. Place coated chicken on a rack set over a baking sheet. Bake until chicken is cooked through, approximately 20 to 25 minutes.
- To serve, divide fig mustard among six plates, and using the back of a spoon, smear it in a line across center of plate. Place a piece of chicken on top of jam, garnish with parsley, and serve hot.