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Pretzel Crusted Chicken

This dish transforms simple chicken breasts into a gourmet meal with a crispy pretzel coating and creamy mustard-cheddar sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 6 oz each)
  • 2 cups pretzels, finely crushed
  • 2 large eggs, lightly beaten
  • ½ cup all-purpose flour
  • ½ tsp garlic powder
  • ½ tsp paprika
  • to taste Salt and pepper
  • 2 tbsp olive oil or butter (for cooking)
Mustard-Cheddar Sauce
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup milk
  • ½ cup shredded sharp cheddar cheese
  • 2 tbsp Dijon mustard
  • 1 tsp honey
  • to taste Salt and pepper

Method
 

Preparation
  1. Step 1 – Crush and Prepare Pretzels: Use a food processor to crush pretzels into fine crumbs, slightly coarser than breadcrumbs.
  2. Step 2 – Prep the Chicken Breast: Pat chicken breasts dry and season with salt, pepper, and paprika. Lightly dredge each breast in flour.
Cooking
  1. Step 3 – Coat and Bake (or Fry): Dip each floured chicken breast into beaten eggs, then roll in crushed pretzels until fully coated.
  2. Baking option: Bake at 400°F (200°C) for 20–25 minutes.
  3. Pan-frying option: Heat olive oil in a skillet and cook for 4–5 minutes per side until golden brown.
  4. Step 4 – Prepare the Mustard-Cheddar Sauce: Melt butter, whisk in flour, cook for 1 minute, then gradually add milk. Stir in cheddar cheese, mustard, and honey, and cook until thickened.
Serving
  1. Step 5 – Serve and Garnish: Serve pretzel chicken with a drizzle of mustard-cheddar sauce and sprinkle with fresh parsley.

Notes

Tips for healthier substitutes: Bake instead of fry to reduce fat. Use whole-grain pretzels for added fiber. Replace cheddar with Greek yogurt-based mustard sauce for fewer calories.