Description
Tender chicken coated in a crispy pretzel crust, elevated by a savory mustard-cheddar sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 soft pretzels (or pretzel buns)
- 1 cup flour
- 2 eggs, whisked
- 2 tablespoons Dijon mustard
- 1 cup shredded cheddar cheese
- 1/2 cup cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons cooking oil
Instructions
- Preheat your oven to 400°F (200°C).
- Use a food processor to crumble the pretzels into coarse crumbs.
- Set up a breading station: flour in one bowl, whisked eggs in another, and pretzel crumbs mixed with garlic powder, salt, and pepper in the third.
- Dredge each chicken breast in flour, dip into the eggs, and finally coat with the pretzel crumbs.
- Place the coated chicken on a baking sheet and drizzle with oil – then bake for 20-25 minutes until golden brown.
- Meanwhile, melt cheese in a saucepan over low heat, stirring in mustard and cream until smooth.
- Serve the crispy chicken hot, drizzled with the mustard-cheddar sauce.
Notes
For extra crunch, add some panko breadcrumbs to the pretzel mix. Letting the coated chicken rest for 10 minutes before baking helps the crust adhere better.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American