Ingredients
- Chicken breasts, boneless and skinless: 1.5 pounds
- Pretzels, crushed: 3 cups
- All-purpose flour: 1/2 cup
- Eggs: 2 large
- Milk: 2 tablespoons
- Dijon mustard: 1/4 cup
- Cheddar cheese, shredded: 1 cup
- Butter: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
- Step 2: Place crushed pretzels in a shallow dish. In another shallow dish, place the flour. In a third shallow dish, whisk together the eggs and milk.
- Step 3: Dip each chicken breast in flour, shaking off excess. Then, dip into the egg mixture, and finally dredge in the crushed pretzels, pressing to adhere.
- Step 4: Place the coated chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Step 5: While the chicken is baking, prepare the mustard-cheddar sauce. In a small saucepan, melt the butter over medium heat. Add the Dijon mustard and cheddar cheese and stir until the cheese is melted and the sauce is smooth.
- Step 6: Serve the baked pretzel chicken with the mustard-cheddar sauce spooned over the top.
Notes
- Store leftover pretzel chicken and sauce separately in airtight containers in the refrigerator for up to 3 days to prevent the coating from becoming soggy.
- Reheat leftover chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through, to help maintain its crispness.
- Serve pretzel chicken alongside a fresh green salad or roasted vegetables to balance the richness of the sauce and add some healthy variety.
- For extra flavor, try using different flavored pretzels, such as honey mustard or everything bagel, to coat the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American