Pretzel Chicken with Mustard-Cheddar (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
2 cups crushed pretzels
03 -
1/2 cup all-purpose flour
04 -
2 large eggs
05 -
1/4 cup milk
06 -
Salt and pepper to taste
07 -
2 tablespoons vegetable oil
→ For the Mustard-Cheddar Sauce
08 -
2 tablespoons butter
09 -
2 tablespoons all-purpose flour
10 -
1 cup milk
11 -
1 cup shredded cheddar cheese
12 -
2 tablespoons Dijon mustard
13 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper. Place crushed pretzels in one shallow bowl, flour in another, and beat eggs with milk in a third bowl.
02 -
Season chicken breasts with salt and pepper. Dredge each breast in flour, shaking off excess. Dip in egg mixture, then press into crushed pretzels to coat evenly.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 3-4 minutes per side. Transfer to baking sheet and bake for 15-20 minutes, until internal temperature reaches 74°C.
04 -
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly browned. Gradually whisk in milk, stirring constantly until mixture thickens. Reduce heat to low and stir in cheddar until melted. Add Dijon mustard and season with salt and pepper.
05 -
Remove chicken from oven and let rest for a few minutes. Serve chicken breasts drizzled with the mustard-cheddar sauce.
# Notes:
01 -
For crispier coating, lightly toast the pretzels before crushing them