Pretzel-Crusted Chicken with Cheddar Mustard Sauce

This is a Rachael Ray recipe I found in a cookbook and on her website.

Pretzel-Crusted Chicken Breasts With Cheddar Mustard Sauce

Ingredients

4 quart-size plastic food storage bags
4 small, boneless, skinless chicken breasts
1 5-ounce bag of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped
Salt and freshly ground black pepper
2 eggs
Vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 pound, about 2 1/2 cups, sharp yellow cheddar cheese, shredded
2 heaping tablespoons spicy brown mustard
1/4 cup flat leaf parsley leaves, a generous handful, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges
Yields: 4 servings

Preparation


Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.

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.
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. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.


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.

While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.


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. Serve lemon wedges alongside.

Music by Jason Shaw http://www.youtube.com/user/audionautix Jason Shaw@audionautix.com

Category:

Howto & Style

Tags:

• Pretzel-Crusted
• Chicken
• Breasts
• With
• Cheddar
• Mustard
• Sauce

[Rickitard]

omg, why am I watching this when I'm soo hungry and the only things in the fridge r mustard and tortillas? lol haha ily yoyomax12, but I kinda hate u for making every look so tasty! lol haha jks, great vids, keep on making them!

[yoyomax12]

@Rickitard We'll have a love/hate relationship, how's that? lol.

[leisaanddirk]

This looks absolutely delicious- I'm going to have to make that this week. Never thought of pounding out chicken with ziplock bags and the bottom of a pan- thanks for passing along that tip!

[yoyomax12]

@leisaanddirk I saw Rachel Rae pound them like this on her show. Great way, less mess!

[1970sarteaga]

I used this recipe & made this chicken dish & it was delicious! Even my husband liked it & he isn't much on chicken. Thanx again 4 posting & sharing with us! :)

[yoyomax12]

@1970sarteaga I really like hearing from people who actually try the recipes I post! Thank you!

[valerienguyen392]

yummo yummo

[8iggie]

i love recipes like this.. cant wait to try it :)

[yoyomax12]

@atlantoon This one was a hit with the family, bubby like the flavours

[atlantoon]

Thanks, looks YUMMO!