PRETZEL-CRUSTED CHICKEN WITH MIXED GREENS
The secret to crunchy success for this pretzel-crusted chicken recipe is grinding up the sourdough pretzel nuggets until they're finely crushed. You can change up the pretzel flavor by using hot buffalo wing or buttermilk ranch nuggets. -Kerri Balliet, Mequon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (2/3 cup sauce).
Number Of Ingredients 14
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.
Nutrition Facts :
PRETZEL-CRUSTED CHICKEN SKEWERS
Steps:
- Preheat a grill pan over medium-high heat.
- Cut each piece of chicken lengthwise into 6 slices. Thread each strip through a bamboo skewer. Sprinkle the chicken generously with salt and pepper.
- Using a rag and tongs, generously oil the grill pan. Place the chicken skewers on the grill. Cook the chicken until lightly charred and cooked through, 2 to 3 minutes per side. Remove the skewers from the grill to a plate or sheet tray and cover to keep warm.
- In a small bowl stir together mayonnaise and mustard. Put the crushed pretzels onto a large plate and combine with the grated cheese.
- Brush a chicken skewer with the Dijon mayonnaise, then roll into the pretzel and cheese mixture to coat completely. Repeat with remaining chicken skewers and serve with extra Dijon mayonnaise for dipping.
PRETZEL CRUSTED CHICKEN
Kids of all ages will love being called to the table and find such a fun and delicious dinner.
Provided by Developed for CFC by Amanda Riva
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts :
PRETZEL-CRUSTED CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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 NUGGETS RECIPE BY TASTY
Here's what you need: pretzels, shredded parmesan cheese, flour, pepper, eggs, chicken breast
Provided by Tasty
Categories Lunch
Yield 15 nuggets
Number Of Ingredients 6
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!
Nutrition Facts : Calories 124 calories, Carbohydrate 11 grams, Fat 2 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
PRETZEL-CRUSTED CHICKEN TENDERS
This recipe, a kid pleaser, is from John Mitzewich at the About.com site. Chicken tenders are marinated in a tasty concoction then coated with coarse pretzel pieces. They are baked, not fried. Adults will like this tasty finger food, too!
Provided by Lorraine of AZ
Categories Chicken Breast
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the chicken breasts lengthwise into 4 or 5 strips.
- In a large plastic bag, combine the 2 tablespoons Dijon mustard, orange marmalade, 2 tablespoons rice vinegar, salt and pepper, and buttermilk. Mix and add chicken strips. Allow to marinate about 20 minutes, no longer than 30 minutes because after that the chicken will start to "cook.".
- Meanwhile, place pretzels in another large plastic bag and smash them into coarse crumbs (Mitzewich used pretzel sticks). You will need 2-3 cups. Place the crumbs in a shallow bowl.
- Remove the chicken from marinade, letting the excess marinade drain off.
- Add a few chicken strips to the crumbs and press the crumbs into the chicken.
- Oil a baking sheet and place coated strips on sheet. Repeat coating procedure with remaining strips.
- When all the strips are on the baking sheet, drizzle the melted butter over them. The more butter you use here, the browner and richer the finished strips will be.
- Bake in a preheated 400 degree F. oven 20-30 minutes.
- Thin some additional Dijon mustard with additional rice vinegar and drizzle this mixture over the cooked chicken.
Nutrition Facts : Calories 854.8, Fat 14.3, SaturatedFat 6.4, Cholesterol 113.2, Sodium 2367.2, Carbohydrate 127.8, Fiber 4.9, Sugar 10.4, Protein 53.8
PRETZEL-CRUSTED DRUMSTICKS
The first time I fixed this effortless main dish for guests, I received plenty of recipe requests. With their pretzel coating, these drumsticks seem to satisfy everyone's appetites. I'm sure you'll agree, they're yummy! -Joann Frazier Hensley, McGaheysville, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine the butter, cayenne and garlic powder. In another shallow bowl, combine the pretzels, pecans and pepper. Dip chicken in butter mixture, then roll in pretzel mixture., Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a thermometer reads 180°, turning once.
Nutrition Facts : Calories 409 calories, Fat 30g fat (14g saturated fat), Cholesterol 105mg cholesterol, Sodium 498mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.
PRETZEL CRUSTED CHICKEN BREASTS
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
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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5/5 (2)Total Time 40 minsCategory Main CourseCalories 465 per serving
- Place pretzels into a large sealable ziploc bag. Use a mallet or smooth side of a meat tenderizer to crush into small pieces. It should be a combination of small, coarse chunks and find crumbs.
- In a small bowl, whisk together the two types of mustard, vinegar, water, and oil until fully combined. Taste and season with a little bit of salt.
- Place HALF of the mustard mixture into a shallow dish and add the uncooked chicken. Turn to coat.
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