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Pretzel Crusted Chicken Breasts

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Ingredients

Adjust Servings:
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

Nutritional information

210.2
Calories
57 g
Calories From Fat
6.4 g
Total Fat
2.4 g
Saturated Fat
113.8 mg
Cholesterol
280.6 mg
Sodium
6.2 g
Carbs
0.4 g
Dietary Fiber
0.2 g
Sugars
30.2 g
Protein
162g
Serving Size

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Pretzel Crusted Chicken Breasts

Features:
    Cuisine:

    Despite high hopes for the interesting combination of ingredients, this recipe fell flat. I have made other, more simple recipes of pretzel crusted chicken that were much better received. The breading's flavor was bland, the sauce was the only bright spot. used tenderloins instead of breasts, cutting the cooking time almost in half (you can also cut breasts in half horizontally to greatly reduce total cooking time)

    KateL's suggestion for the sauce ratios was very helpful, but my guests thought it was a bit sweet so I modified it slightly to change the balance (2 Tbsp preserves, 1-1/2 tsp honey, 2 Tbsp mustard)

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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 , Despite high hopes for the interesting combination of ingredients, this recipe fell flat I have made other, more simple recipes of pretzel crusted chicken that were much better received The breading’s flavor was bland, the sauce was the only bright spot used tenderloins instead of breasts, cutting the cooking time almost in half (you can also cut breasts in half horizontally to greatly reduce total cooking time)

    KateL’s suggestion for the sauce ratios was very helpful, but my guests thought it was a bit sweet so I modified it slightly to change the balance (2 Tbsp preserves, 1-1/2 tsp honey, 2 Tbsp mustard), Despite high hopes for the interesting combination of ingredients, this recipe fell flat I have made other, more simple recipes of pretzel crusted chicken that were much better received The breading’s flavor was bland, the sauce was the only bright spot used tenderloins instead of breasts, cutting the cooking time almost in half (you can also cut breasts in half horizontally to greatly reduce total cooking time)

    KateL’s suggestion for the sauce ratios was very helpful, but my guests thought it was a bit sweet so I modified it slightly to change the balance (2 Tbsp preserves, 1-1/2 tsp honey, 2 Tbsp mustard)


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F, & Then Coat the Inside of a 13"x9" Glass Baking Dish With Cooking Spray.

    2
    Done

    in a Food Processor, Place Pretzels, Bacon, Cheese & Parsley, Then Cover & Process Until Coarsely Chopped, Before Transferring to a Shallow Bowl.

    3
    Done

    in Another Shallow Bowl, Whisk Together the Egg, Cider, Flour & Spices.

    4
    Done

    Dip Chicken Breasts in the Cider Mixture, Then in the Pretzel Mixture Before Placing the Breasts in the Prepared Baking Dish.

    5
    Done

    Bake 40 to 50 Minutes or Until Chicken Juices Run Clear.

    6
    Done

    Great Served With a Mix of Honey Dijon Mustard & Apricot Preserves.

    Avatar Of Wren Vargas

    Wren Vargas

    Dessert diva known for her elegant and sweet creations.

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