Description
A delightful recipe featuring crispy pretzel-crusted chicken paired with a rich and creamy mustard cheddar sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup shredded cheddar cheese
- 1/4 cup Dijon mustard
- 1/2 cup heavy cream
- Salt and pepper to taste
- Oil for baking
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts generously with salt and pepper on both sides.
- Set up your breading station: in three shallow dishes, place the flour in one, beaten eggs in the second, and crushed pretzels in the third.
- Dredge each chicken breast in flour, shaking off any excess. Next, dip it into the beaten eggs, and finally coat the chicken with the crushed pretzels, pressing gently.
- Place the coated chicken on a greased baking sheet.
- Bake for 20-25 minutes or until the chicken is cooked through and crispy.
- While the chicken bakes, prepare the creamy mustard cheddar sauce by combining Dijon mustard, heavy cream, and shredded cheddar cheese in a small saucepan over medium heat.
- Serve the baked chicken hot, drizzling the creamy mustard cheddar sauce over each piece.
Notes
You can prep the chicken by breading and refrigerating it up to 24 hours in advance. Use an air fryer to cook at 375°F (190°C) for a faster method.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 240mg