Description
Crispy pretzel-crusted chicken breasts served with a creamy mustard-cheddar sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard (for egg wash; additional Dijon may be used in the sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
- Worcestershire sauce (amount as desired for the sauce)
- 1 cup prepared mustard-cheddar sauce (optional; see sauce recipe below)
Instructions
- Preheat the oven to 400?F (200?C) and line a baking sheet with parchment paper.
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Set up the breading station: place the flour in one bowl, beat the eggs and mix in 1 tablespoon Dijon mustard in a second bowl, and put the crushed pretzels in a third bowl.
- Bread the chicken by dredging each breast in flour, dipping it into the egg mixture allowing excess to drip off, then pressing it into the crushed pretzels to coat.
- Place the coated chicken breasts on the prepared baking sheet and bake for 25?30 minutes, or until the internal temperature reaches 165?F (75?C) and the crust is golden brown.
- Make the mustard-cheddar sauce: in a small saucepan over medium heat, combine the milk, Dijon mustard, and Worcestershire sauce and heat through; gradually add the shredded cheddar, stirring until melted and smooth; season with salt and pepper and remove from heat.
- When the chicken is cooked, remove it from the oven and let it rest for a few minutes, then serve with the mustard-cheddar sauce.
- Prep Time: 15 mins
- Cook Time: 25-30 mins