Pretzel Crusted Chicken Recipe

Name: Pretzel Crusted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quart-size plastic food storage bags; 4 small, boneless, skinless chicken breasts; 1 5-ounce bag of salted pretzels, any shape; 1 tablespoon fresh thyme leaves, chopped; Salt and freshly ground black pepper; 2 eggs; Vegetable oil, for frying; 2 tablespoons butter; 2 tablespoons flour; 2 cups milk; 3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded; 2 heaping tablespoons spicy brown mustard; 1/4 cup flat leaf parsley leaves, a generous handful, chopped; 1/4 small yellow onion, finely chopped; 1 large sour dill pickle, finely chopped; 1 lemon, cut into wedges

Servings: persons

4 quart-size plastic food storage bags
4 small, boneless, skinless chicken breasts
1 5-ounce bag of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper
2 eggs
Vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
2 heaping tablespoons spicy brown mustard
1/4 cup flat leaf parsley leaves, a generous handful, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges

1
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
2
Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
3
Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
4
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.
5
Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle. Serve lemon wedges alongside.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 4 quart-size plastic food storage bags, 4 small, boneless, skinless chicken breasts, 1 5-ounce bag of salted pretzels, any shape, 1 tablespoon fresh thyme leaves, chopped, and more.

Yes, Pretzel 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.

Pretzel Crusted Chicken

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