Ingredients
- Chicken breasts, boneless, skinless: 2 large (about 1.5 lbs)
- Pretzels, crushed: 2 cups
- All-purpose flour: 1/2 cup
- Eggs: 2 large
- Dijon mustard: 2 tablespoons
- Cheddar cheese, shredded: 1 cup
- Milk: 1/4 cup
- Butter: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: Place the flour in a shallow dish. In another shallow dish, whisk the eggs and Dijon mustard together. In a third shallow dish, place the crushed pretzels.
- Step 3: Dip each chicken breast in the flour, shaking off excess. Then dip into the egg mixture, ensuring it's fully coated. Finally, dredge the chicken in the crushed pretzels, pressing gently to help them adhere.
- Step 4: Place the breaded chicken breasts on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Step 5: While the chicken is baking, prepare the mustard-cheddar sauce. In a small saucepan, melt the butter over medium heat. Add the shredded cheddar cheese and milk. Stir constantly until the cheese is melted and the sauce is smooth.
- Step 6: Serve the pretzel-crusted chicken immediately, topped with the mustard-cheddar sauce.
Notes
- Store leftover pretzel chicken separately from the sauce in the fridge for up to 3 days to prevent sogginess.
- For best results, reheat the chicken in the oven to maintain its crispiness, and gently warm the sauce on the stovetop.
- Serve this pretzel chicken alongside roasted vegetables or a crisp salad for a complete and satisfying meal.
- Don't overcrowd the baking sheet; leave space between the chicken breasts to ensure even cooking and maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American