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Pretzel Crusted Chicken Breast With Cheddar

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Ingredients

Adjust Servings:
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

Nutritional information

802.4
Calories
393 g
Calories From Fat
43.7 g
Total Fat
25.8 g
Saturated Fat
295.8 mg
Cholesterol
1312.3 mg
Sodium
42.7 g
Carbs
3 g
Dietary Fiber
2.1 g
Sugars
60.5 g
Protein
428g
Serving Size

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Pretzel Crusted Chicken Breast With Cheddar

Features:
    Cuisine:

    yum-o =)

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce, 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:, yum-o =), One thing that will help with the sauce is using full fat cheese, not 2% or reduced fat I think the original recipe called for more cheese than is stated in the recipe as well I’ve made the Racheal Ray 365 recipe many times, and it is always delicious! I tried it with the reduced fat cheese, and the sauce was not the same


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    Steps

    1
    Done

    Preheat a Large Non-Stick Skillet With a 1/4-Inch of Vegetable Oil Over Medium-High Heat.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Crack and Beat 2 Eggs in a Second Shallow Dish With a Splash of Water.

    5
    Done

    One at a Time, Coat Each Chicken Breast in the Egg and Then the Ground Pretzels.

    6
    Done

    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.

    7
    Done

    While the Chicken Is Frying, in a Medium Saucepot Over Medium Heat, Melt the Butter and Add the Flour to It.

    8
    Done

    Cook Flour and Butter For 1 Minute and Then Whisk in the Milk.

    9
    Done

    When the Milk Comes to a Bubble, Stir in the Cheese and Mustard With a Wooden Spoon.

    10
    Done

    Season With a Little Salt and Pepper, and Remove Cheese Sauce from the Heat.

    11
    Done

    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.

    12
    Done

    Serve Lemon Wedges Alongside.

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    Waverly Sheppard

    Pizza perfectionist crafting crispy and delicious pies with inventive toppings.

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