Description
A delightful blend of crunchy pretzel crust and tender chicken, complemented by a creamy mustard-cheddar sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pretzel crumbs
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season the chicken breasts generously with salt and pepper.
- Set up your breading station: Place the flour in one shallow dish, the beaten eggs in another, and the pretzel crumbs in the last.
- Dredge each chicken breast in the flour, then dip it into the beaten eggs, allowing excess to drip off before moving to the pretzel crumbs.
- Coat each chicken breast with pretzel crumbs, pressing gently to adhere. Lay them on your prepared baking sheet.
- Bake for 25-30 minutes, or until cooked through and golden brown.
- Melt the butter in a saucepan over medium heat. Whisk in Dijon mustard and milk, stirring until the sauce thickens, about 5 minutes.
- Remove from heat and stir in cheddar cheese until smooth and creamy.
- Serve the baked chicken breasts drizzled with mustard-cheddar sauce and garnished with fresh parsley.
Notes
For a lighter version, use whole wheat flour and reduced-fat cheese. Make the chicken and bread it a few hours in advance to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 165mg