Pretzel Chicken With Cheese Sauce Recipes

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PRETZEL-CRUSTED CHICKEN BREASTS WITH CHEDDAR MUSTARD SAUCE



Pretzel-Crusted Chicken Breasts With Cheddar Mustard Sauce image

Rachael and Jessica Simpson take chicken breasts to another level with a pretzel crust and a cheddar mustard sauce.

Provided by Rachael Ray

Number Of Ingredients 29

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

Steps:

  • Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat
  • 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
  • Place the pretzels in a food processor or blender and grind until fine
  • Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper
  • Crack and beat 2 eggs in a second shallow dish with a splash of water
  • One at a time, coat each chicken breast in the egg and then the ground pretzels
  • 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
  • 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
  • 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

PRETZEL-COATED BONELESS WINGS WITH BEER CHEESE SAUCE AND LIQUID GOLD HONEY MUSTARD



Pretzel-Coated Boneless Wings with Beer Cheese Sauce and Liquid Gold Honey Mustard image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 8h50m

Yield 4 to 6 servings

Number Of Ingredients 22

1 1/2 cup yellow mustard
1/2 cup apple cider vinegar
1/4 cup honey
2 teaspoons Worcestershire sauce
1 teaspoon vanilla extract
2 teaspoons hot sauce
1 teaspoon freshly cracked black pepper
Nonstick cooking spray, if baking the chicken
Vegetable or peanut oil, if deep-frying the chicken
1 1/2 pounds chicken tenders or chicken breasts cut into 1 1/2- to 2-inch pieces
Kosher salt and freshly cracked black pepper
1 1/2 cups pulverized salted pretzels
1 cup all-purpose flour
3 large eggs, whisked
2 tablespoons chopped flat-leaf parsley
Two 12-ounce cans evaporated milk
1/2 cup lager
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 cup (8 ounces) grated sharp Cheddar
1 cup (8 ounces) grated pepper jack cheese
2 tablespoons cornstarch

Steps:

  • For the liquid gold honey mustard sauce: Combine the mustard, vinegar, honey, Worcestershire sauce, vanilla, hot sauce and pepper in a small saucepan and cook over medium heat, whisking constantly, until boiling, about 5 minutes. Reduce the heat to low and lightly simmer until the sugar dissolves, about 5 minutes.
  • For the chicken: If you're baking the chicken, preheat the oven to 450 degrees F and fit a wire rack inside a large rimmed baking sheet and coat with nonstick cooking spray. If using a deep-fryer, preheat the oil to 350 degrees F.
  • Place the chicken in a resealable plastic bag with 1/2 cup of the Liquid Gold Honey Mustard Sauce. The chicken can be dredged immediately, or it can be marinated for at least 2 hours or up to 8 hours, if time allows.
  • Put the pretzels in a food processor and pulse until finely chopped, about 10 pulses.
  • Prepare your dredging station. Place the flour in a shallow bowl. Next to that, a second shallow bowl with the eggs, and next to that, a third shallow bowl with the pulverized pretzels.
  • Remove the chicken pieces from the mustard sauce, season them with salt and pepper, lightly dust them with the flour, then dip them in the eggs, then dip them in the pulverized pretzels until they are entirely coated.
  • If baking, place the chicken on the prepared wire rack and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, 12 to 14 minutes.
  • If using a deep-fryer, place the chicken gently into the oil and fry in two or three batches until golden and the internal temperature registers 165 degrees F on an instant-read thermometer, 4 to 5 minutes. Remove with a spider and drain on a paper towel-lined plate.
  • For the beer cheese sauce: Heat a medium saucepan over low heat. Add the evaporated milk, lager, mustard and Worcestershire sauce and whisk together until uniform and smooth. Toss the grated cheeses and cornstarch together in a bowl until the cheese is completely coated. Whisk the cheese into the milk mixture and cook, whisking constantly, until the cheese melts completely and the sauce is silky and smooth, about 5 minutes.
  • To serve, top the chicken with the chopped parsley and serve with the remaining Liquid Gold Honey Mustard Sauce and the Beer Cheese Sauce for dipping.

PRETZEL CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE



Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce image

This is NOT a Jessica Simpson recipe (she merely put it togehter... thanks houseblend for the advice...), but I love Jessica Simpson and trust her taste! It's gotta be easy if she can do it! She showed Rachael Ray (who owns the copyright to the recipe) how to put this dish together on Rachael's new show. Haven't tried it yet, but I'm sure I will in the next couple of weeks or so, then I will revise this description. Enjoy:

Provided by Krystal-Belle

Categories     Chicken Breast

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 16

4 quart-sized ziploc bags
4 small boneless skinless chicken breasts
1 (5 ounce) bag salted pretzels, any shape
1 tablespoon fresh thyme leave, chopped
salt & freshly ground black pepper
2 eggs
vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 lb sharp cheddar cheese, shredded
2 tablespoons spicy brown mustard
1/4 cup flat leaf parsley, a generous handful, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges (garnish)

Steps:

  • Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
  • 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.
  • Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
  • Crack and beat 2 eggs in a second shallow dish with a splash of water.
  • One at a time, coat each chicken breast in the egg and then the ground pretzels.
  • 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.
  • 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.
  • 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.

CRISPY PRETZEL CHICKEN WITH HONEY-MUSTARD SAUCE



Crispy pretzel chicken with honey-mustard sauce image

Pretzel crumbs create a super-crisp coating for chicken, and oven cooking reduces the fat content. This recipe makes extra for lunch the next day

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

100g salted pretzel
12 boneless, skinless chicken thighs
flour , for dusting
2 eggs , beaten with a fork
1 tbsp olive oil
100ml wholegrain mustard
4 tbsp honey
1 tsp white wine vinegar
green veg or salad and potatoes , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Crush the pretzels in a food processor or bash up in a plastic bag using a rolling pin. Transfer pretzel crumbs to a plate. Season the chicken, toss in flour, dip into the egg, then roll in the pretzel crumbs. Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.
  • In a small bowl, mix the mustard, honey and vinegar. Reserve 4 of the chicken thighs for lunch. (You can use them in the Caesar salad with crispy chicken recipe, look at 'Goes well with...') Serve the remaining chicken with the sauce and green veg or salad and potatoes.

Nutrition Facts : Calories 400 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 2.2 milligram of sodium

CHEESE SAUCE FOR PRETZELS



Cheese Sauce for Pretzels image

The texture of the cheese sauce for pretzels is velvety, and the ingredients are ones you most likely have on-hand. This is a multi-purpose sauce that's also good on nachos, burritos, baked potatoes, tortilla chips, and drizzled over cooked veggies.

Provided by lutzflcat

Categories     Cheese Dips and Spreads

Time 15m

Yield 10

Number Of Ingredients 8

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk, or more as needed
1 teaspoon spicy brown mustard
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon salt
2 cups shredded extra-sharp Cheddar cheese

Steps:

  • Melt butter in a small saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting, stirring constantly for 30 seconds to 1 minute.
  • Stir in the milk, mustard, Worcestershire, garlic powder, and salt. Cook until mixture starts to bubble and thicken, 3 to 4 minutes.
  • Remove from heat and gradually stir in Cheddar cheese until melted and smooth. Keep in mind that the sauce will thicken as it cools, so if necessary, add a little more milk to reach dipping consistency.

Nutrition Facts : Calories 28.9 calories, Carbohydrate 1.9 g, Cholesterol 5.5 mg, Fat 2 g, Fiber 0 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 118.1 mg

PRETZEL CHICKEN WITH CHEESE SAUCE



Pretzel Chicken With Cheese Sauce image

Adapted from a Rachel Ray recipe. And, yes, it will take longer than 30 minutes! Skip the cheese sauce and top your favorite green salad with the chicken. Or make with tenders & dip into honey mustard dressing.

Provided by Tired Mom

Categories     Chicken Breast

Time 25m

Yield 4-6 cutlets, 4-6 serving(s)

Number Of Ingredients 12

4 -6 thin sliced boneless skinless chicken breasts
5 ounces salted pretzels
1 teaspoon dried thyme
1/4 teaspoon black pepper
2 eggs
vegetable oil (for frying)
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 cup grated sharp cheddar cheese
1/2 cup grated extra-sharp white cheddar cheese
1 tablespoon spicy brown mustard

Steps:

  • Place pretzels in a food processor or blender and grind until fine. Put pretzels into a shallow dish and add the pepper and thyme.
  • Crack and beat eggs into a second shallow dish with a splash of water.
  • Coat the breasts in the pretzel mixture, then in the eggs, then in the pretzels again.
  • Preheat a large skillet with 1/4 inch of vegetable oil. Cook the chicken in the oil in a single layer 3 or 4 minutes on each side, until the juices run clear and the breading is browned.
  • While the chicken is frying melt butter in a medium sauce pan and add the flour. Cook for 1 minute then wisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard. Season with salt and pepper to taste.
  • Top chicken with cheese sauce and serve immediately.

Nutrition Facts : Calories 557.7, Fat 25, SaturatedFat 14, Cholesterol 237.3, Sodium 966.9, Carbohydrate 34.1, Fiber 1.4, Sugar 1.5, Protein 47.6

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