Description
Crispy pretzel-coated chicken served with a creamy mustard-cheddar sauce that’s perfect for weeknights or gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups pretzel crumbs
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup Dijon mustard
- 1/4 cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Set up a breading station with three shallow dishes: one for all-purpose flour, one for the beaten eggs, and one for the pretzel crumbs mixed with garlic powder, paprika, salt, and pepper.
- Season the chicken breasts with salt and pepper.
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, coating it fully.
- Coat the chicken in the seasoned pretzel crumbs, pressing down lightly.
- Place the coated chicken on a baking sheet lined with parchment paper.
- Bake for about 25-30 minutes until cooked through and golden brown.
- Prepare the Mustard-Cheddar Sauce by whisking together the cheddar cheese, Dijon mustard, mayonnaise, honey, and apple cider vinegar until smooth.
- Let the chicken rest for a few minutes before serving.
- Serve hot with the mustard-cheddar sauce drizzled on top or on the side.
Notes
For a crispier finish, broil the chicken for the last few minutes of baking. You can also customize the mustard-cheddar sauce to your taste by experimenting with different mustards.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg