Pretzel Crusted Chicken Breast Recipes

PRETZEL AND PARMESAN CRUSTED CHICKEN

Steps:

• Whisk together olive oil, minced garlic, basil, rosemary, thyme, and black pepper in a bowl.
• 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.
• Transfer chicken breasts to the bowl with the olive oil marinade; cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pretzels and Parmesan cheese into a food processor; pulse until the pretzels are finely crushed and combined with cheese.
• Mix in parsley and garlic powder by pulsing once or twice. Transfer the mixture to a shallow dish.
• Remove chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Press chicken into pretzel mixture, coating both sides.
• Arrange coated chicken in a baking dish. Sprinkle about 1 tablespoon additional pretzel mixture on top.
• 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).
• Cover chicken with a foil tent and allow to rest for 10 to 15 minutes before slicing and serving.

PRETZEL CRUSTED CHICKEN

Steps:

• Preheat the oven to 375ºF (190ºC). Chop the pretzels into small pieces; discard fine pretzel dust. Toss the pieces with the Parmesan and butter; set aside. Cut each chicken breast through the center, leaving one side intact, so it opens like a book. Stir the mustard with the green onion, salt and pepper. Brush all over the inside of the chicken. Place a slice of ham in the centre of each piece; fold over to enclose.
• Brush the tops of the chicken with egg and sprinkle with the pretzel mixture over top; press lightly to adhere. Arrange chicken on a foil-lined baking sheet. Bake for 25 minutes or until an instant-read thermometer registers 165ºF (74ºC) when inserted into the center of the largest chicken breast.

PRETZEL CRUSTED CHICKEN NUGGETS RECIPE BY TASTY

Steps:

• Cut chicken breasts into 2 inch (5 cm) pieces.
• Mix pretzels and cheese in food processor.
• Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third.
• Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/ cheese mix.
• Fry in vegetable oil. Flip several times until fully cooked.
• Serve with ketchup or your favorite dipping sauce!
• Enjoy!

PRETZEL CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F, & then coat the inside of a 13"x9" glass baking dish with cooking spray.
• In a food processor, place pretzels, bacon, cheese & parsley, then cover & process until coarsely chopped, before transferring to a shallow bowl.
• In another shallow bowl, whisk together the egg, cider, flour & spices.
• Dip chicken breasts in the cider mixture, then in the pretzel mixture before placing the breasts in the prepared baking dish.
• Bake 40 to 50 minutes or until chicken juices run clear.
• Great served with a mix of honey Dijon mustard & apricot preserves.

BAKED PRETZEL CRUSTED CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees and grease a baking sheet.
• Slice chicken into 1 1/2 inch strips. Place pretzels in a medium bowl. Whisk together eggs and water in a second bowl. In a third bowl stir together flour, chili powder, garlic powder, salt, and pepper.
• Toss chicken strips in the flour mixture to coat, then dredge in the egg mixture being sure to coat all sides. Lastly, roll chicken pieces in the crushed pretzels and place in a single layer on the greased baking sheet.
• Bake chicken for 15-20 minutes until cooked through and browned. Serve with your favorite dipping sauce.

PRETZEL-CRUSTED CHICKEN BREASTS WITH CHEDDAR MUSTARD SAUCE

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 CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE

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-CRUSTED CHICKEN

Steps:

• Rinse chicken breasts and pound to 1/2-inch thickness using a meat mallet. Cut each chicken breast in half.
• Place flour in a bowl. Beat eggs in a separate bowl until light in color. Pour crushed pretzels onto a jelly roll pan.
• Dip each chicken breast in flour, then in beaten eggs, then coat with pretzels. Place on a separate plate.
• Heat oil in a deep skillet over medium-high heat. Cook chicken breasts in batches until golden brown and crispy, 3 to 4 minutes per side. Add more oil between batches if needed.

PRETZEL-CRUSTED CHICKEN WITH MIXED GREENS

Steps:

• Place pretzels in a food processor; process until finely crushed. Place pretzels and flour in separate shallow bowls. In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper. Pound chicken with a meat mallet to 1/4-in. thickness. Dip both sides of chicken in flour, egg mixture and then pretzel crumbs., In a large skillet, heat 3 tablespoons oil over medium heat. Add chicken; cook for 4-6 minutes on each side or until no longer pink., Meanwhile, in a small bowl, mix mayonnaise and mustard. Remove 2 tablespoons to another bowl for dressing; whisk in remaining oil, vinegar, salt and pepper., Place salad greens in a large bowl. Drizzle with dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture.