Thoughts of an Imprisoned Boozehound.

Check it.

You're stuck in the blizzaster of 2011.  You can't go to the store, because - news flash - it's thundersnowing.  You are 12 stories up in a high rise and have no idea how bad it is down there, but evidently, people are dying, and you have 2 cats to care for.  How irresponsible of you, to just leave and go to the store for gouda and pinot noir, when you probably won't make it back and then they will find your cats 5 days later, eating rolls of toilet paper.

No. You can't go.  Think of the cats.  Don't think about how there are only 3 bottles of red wine left.  You can't think about that.  You have pretzels.  And... mustard...

So, it'll be okay, right?  You can ration that wine for...3 bottles...so.. 3, MAYBE 4 days...

You've got this.

Mustard and Pretzel Crusted Chicken

2 cups pretzels, smashed into oblivion (or food processed, if you're feeling classy)
2 tablespoons canola oil
1/4 cup whole-grain mustard
1/4 cup Dijon mustard
3 tablespoons white wine vinegar
Salt and freshly ground pepper
2 chicken breasts

Preheat the oven to 400°. In a food processor, (or with your skillet/smasher) pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.

In a bowl mix the mustards, vinegar, and salt and pepper together with a whisk.

Add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a baking sheet. Bake for 20 to 25 minutes, or until cooked through.

Open the wine. Take a deep breath. And count to ten.  You won't run out. Say it with me "I will not run out."