Ingredients
For the Pretzel Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup pretzel crumbs (from about 6 large pretzels)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Mustard Cheddar Sauce:
- 1/2 cup heavy cream
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a shallow bowl, combine the pretzel crumbs, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, place the flour.
- Dredge each chicken breast in the flour, shaking off the excess, dip in the egg, and coat in the pretzel crumb mixture, pressing lightly to ensure it sticks.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden and crispy. Transfer the chicken to a baking sheet and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken bakes, prepare the mustard cheddar sauce. In a small saucepan, combine the heavy cream, cheddar cheese, Dijon mustard, and honey. Cook over medium heat, stirring constantly, until the cheese is melted and the sauce is smooth.
- Once the chicken is done, remove from the oven and drizzle with the mustard cheddar sauce. Garnish with fresh parsley before serving.
Notes
- Spicy Option: Add cayenne pepper or chili powder to the pretzel crumb mixture for some heat.
- Vegetarian Option: Substitute the chicken with tofu or portobello mushrooms for a vegetarian version.
- Cheese Swap: Experiment with different cheeses like Monterey Jack or gouda for a unique twist on the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fry & Bake
- Cuisine: American
- Diet: Gluten Free
