Maple Pretzel Chicken

I married a Vermonter. 
This means I now carry maple syrup with me to restaurants who are known to not have the "real stuff".
And that the jug of it currently in my fridge has some small portion of sap from the trees that are on the family's property up north.
And that any recipe that crosses my path including "maple syrup" needs to be tested.

It's easy to see why this one works- the nice combo of salty and sweet.  And the kids enjoyed helping me crush the pretzels up to use in the recipe, not to mention getting seconds of it for dinner.

Maple Pretzel Chicken
From Taste of Home Simple & Delicious Nov 2010

Ingredients:
4 boneless skinless chicken breasts (about 5 oz each)
1 egg
1/2 cup maple syrup
1-1/2 cup crushed pretzels

Spray a baking pan with non-stick spray and preheat oven to 375.
Mix together the egg and syrup in a small shallow bowl.  Place pretzels in another.
Dredge chicken through syrup/egg mixture then coat with pretzels and place in baking dish.
Bake until internal temp reads 190 degrees (about 40 minutes).

The original recipe calls for you to flatten the chicken, then fry stop top but I didn't want to do that- more dishes to clean up and this usually turns out just as nicely.

We served with mashed potatoes.