Pretzel Crusted Chicken With Broccoli Recipes

PRETZEL-CRUSTED CHICKEN WITH BROCCOLI

Steps:

• Preheat the oven to 200 ̊. Set a wire rack on a baking sheet. Season the chicken cutlets on both sides with salt and pepper, using about 1 teaspoon of each total.
• Stir together the mustard, mayonnaise and honey in a small bowl. Remove 1 cup of the mixture to a shallow bowl, reserving the rest for serving.
• Place the flour in another shallow bowl. Spread the pretzels on a plate. Coat each piece of chicken in the flour, then quickly dunk in the honey-mustard mixture and then coat in the pretzels. Set on a large plate.
• Heat 2 tablespoons each butter and olive oil in a large nonstick skillet over medium-low heat until the butter is melted and the oil is hot. Add 3 pieces of the crusted chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove the chicken to the rack and place in the oven.
• Repeat with the remaining butter, oil and chicken. Add the chicken to the pan in the oven to keep warm.
• Bring 1 inch of water to a simmer in a large saucepan fitted with a steamer basket. Add the broccoli, cover and cook until bright green and just tender, 8 to 10 minutes. Season with the remaining 1/2 teaspoon each salt and pepper. Serve the chicken and broccoli with the reserved honey-mustard sauce for dipping.

ONE-SHEET PRETZEL-CRUSTED CHICKEN WITH ROASTED BROCCOLI AND HONEY MUSTARD

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: garlic, Parmesan Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Mince garlic.Cut broccoli into bite-sized pieces.In a mixing bowl, combine cornstarch and 2 tsp. water. Set aside.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.If using grass-fed sirloin steaks, pat dry and season both sides same amount. If using salmon, pat dry and season flesh-side same amount. 2 Prepare the Chicken In another mixing bowl, combine pretzel breading and 1 tsp. olive oil.Place chicken breasts on one half of prepared baking sheet. Brush or spoon on cornstarch mixture and top with pretzel breading-olive oil mixture, pressing gently to adhere.Spray breaded chicken with cooking spray.If using grass-fed sirloin steaks or salmon, follow same instructions. You may not use all the pretzel breading. 3 Add the Broccoli Add broccoli to empty half of baking sheet. Toss with half the garlic (reserve remaining for sauce), half the Parmesan (reserve remaining for topping), 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread broccoli into a single layer on its side. 4 Roast the Chicken and Broccoli Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees and broccoli is tender, 17-20 minutes.Sprinkle roasted broccoli with reserved Parmesan.If using grass-fed sirloin steaks, roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 16-20 minutes. If using salmon, roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes. If broccoli needs more time, carefully transfer salmon to a plate and return broccoli to hot oven until tender, 3-5 minutes. 5 Make Sauce and Finish Dish In another mixing bowl, combine honey mustard, sour cream, half the reserved garlic, and a pinch of salt and pepper. Taste, and add remaining garlic if desired.Plate dish as pictured on front of card, serving chicken on sauce. Bon appétit!

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.

PRETZEL-CRUSTED CHICKEN STRIPS

Steps:

• Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
• Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
• Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
• Serve alongside the reserved honey mustard.

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.