Pretzel-Crusted Chicken Breasts With Cheddar Mustard Sauce

Pretzels & Mustard...

What could be better???

Adding Cheese & Chicken!!!!

For a DELICIOUS, SCRUMPTIOUS meal!!

When I first read the blog question, this recipe from the Rachael Ray Show came to my mind, yes I know my hubby is a chef and he hates it when I use recipes, however sometimes I like to not re-invent the wheel you know!! So when I saw this recipe, I knew it was for me! It has all of my favorites.. chicken, cheese, mustard, && pretzels!!

That makes one delicious dish in my opinion!!! I feel in complete awe with it and have been hooked ever since!! Below is the recipe with pictures that I have found from the show, please enjoy.


While I always tweak things with I cook, adding a touch more of this, that is my hubby coming out in me! lol

Ingredients

  4  plastic food storage bags

• 4 small, boneless, skinless chicken breasts
• 1 5-ounce bag of salted pretzels
• 1 T fresh thyme leaves, chopped
• Salt and freshly ground black pepper
• 2 eggs
• Vegetable oil
• 2 T butter
• 2 T flour
• 2 C milk
• 2 1/2 C sharp yellow cheddar cheese, shredded
• 2 heaping T spicy brown mustard
• 1/4 C 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.

Credit from Rachael Ray Show: http://www.rachaelrayshow.com/food/recipes/pretzel-crusted-chicken-breasts-with-cheddar-mustard-sauce/

So I know you all have took notes and have got up from your comfortable spot on the couch and have raided through the cabinets to see if you have all of the ingredients, I don't blame you, I would too!! I hope you all enjoy this recipe as much as I have!!

Please let me know if you try this, as I would love some feedback!! Also, what are your favorite recipes with Pretzels?

*~*

I wrote this blog post while participating in the SocialMoms and Snyder’s of Hanover blogging program, for 6,000 My SocialMoms Rewards Points. For more information on how you can participate, click here.