This appetizer represents the classic pairing of pretzel and mustard with the addition of chicken breasts. It is a simple recipe that can be prepared at any get together. The crunchy texture of the pretzel crisp along with the tart and creamy mustard dressing suggests the fruit flavors of our Pinot Noir.
Preheat oven to 375 degrees.
In a food processor, add both the whole-grain and Dijon mustards along with the water, red wine vinegar. Start the processor and drizzle in the oil along with salt and pepper. Remove from the food processor into a bowl and reserve.
Prepare the chicken breasts by cutting them into 1 inch cubes in as similar sizes as possible. Once cubed, coat the chicken pieces with the mustard sauce by tossing them in the bowl. Once coated pour all chicken pieces into a baking dish and bake uncovered for 25 min. or until an internal temperature of 165 degrees is reached.
Assemble the crisps on a plate and top each pretzel crisp with a piece of chicken. Top each one off with a drizzle of mustard sauce remaining in the baking dish and serve warm or at room temperature. These are good to sit out for up to 3 hours.