Toss Brussels sprouts with olive oil, salt and pepper and turn out onto a baking sheet. Roast for 35 to 40 minutes, shaking tray from time to time to brown sprouts evenly.
Place a large piece of wax paper or plastic wrap on a cutting board. Place chicken on top of wax paper, then place another piece of wax paper on top of chicken. With a meat mallet or heavy rolling pin, pound the chicken breasts until they're about half as thick. Sprinkle the chicken breasts with a little salt and pepper.
Whisk egg in a dish or plate with high sides. Place crushed pretzels on a separate plate. Douse chicken breasts in the egg, then drop on pretzel plate, coating breast evenly with pretzels. Place chicken on a baking tray sprayed with nonstick cooking spray. Bake for 20 to 25 minutes.
Serves 4
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Honey Mustard Recipe
1/3 cup whole-grain mustard
1/3 cup yellow or Dijon mustard
1/4 cup honey
1 tsp hot water
Whisk ingredients together and serve.
More: 5 Condiments to Burn Belly Fat
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