Pretzel And Parmesan Crusted Chicken Recipe

Name: Pretzel And Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup light olive oil; 3 cloves garlic, minced; 1 tablespoon chopped fresh basil; 1 1/2 teaspoons dried rosemary; 1 teaspoon ground thyme; ground black pepper to taste; 4 skinless, boneless chicken breast halves; 7 ounces hard sourdough pretzels; 2/3 cup freshly shredded Parmesan cheese; 1 1/2 teaspoons dried parsley; 1/2 teaspoon garlic powder

Servings: persons

1 cup light olive oil
3 cloves garlic, minced
1 tablespoon chopped fresh basil
1 1/2 teaspoons dried rosemary
1 teaspoon ground thyme
ground black pepper to taste
4 skinless, boneless chicken breast halves
7 ounces hard sourdough pretzels
2/3 cup freshly shredded Parmesan cheese
1 1/2 teaspoons dried parsley
1/2 teaspoon garlic powder

1
Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.
2
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1 inch.
3
Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.
4
Preheat oven to 350 degrees F (175 degrees C).
5
Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.
6
Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.
7
Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
8
Press chicken into pretzel mixture, coating both sides.
9
Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.
10
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
11
Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup light olive oil, 3 cloves garlic, minced, 1 tablespoon chopped fresh basil, 1 1/2 teaspoons dried rosemary, and more.

Yes, Pretzel And Parmesan Crusted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pretzel And Parmesan Crusted Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions