Pretzel Crusted Chicken Breasts With Cheddar Mustard Sauce Recipes

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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.

PRETZEL CRUSTED CHICKEN BREASTS



Pretzel Crusted Chicken Breasts image

Although I've tweaked the original of this recipe, I first found it in the Dec/Jan 2010 issue of Taste of Home Healthy Cooking.

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups miniature pretzels
1/3 cup hormel real bacon bits
1/2 cup parmesan cheese, grated
1 tablespoon parsley flakes, dried
1 large egg
1/2 cup apple cider (or sparkling cider)
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
6 boneless skinless 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.

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