This is a recipe that Rachel Ray had on her show, I changed it up by baking the chicken instead of frying in a pan. I just cooked it at 375 for about 35 minutes. The result was tasty and healthier. Also I created my own honey mustard sauce instead of her cheddar mustard sauce, it was much simpler to make with just equal parts honey and dijon and it was delish!
Pretzel Crusted Chicken Breasts with a Cheddar-Mustard Sauce
4 medium plastic food storage bags
4 small whole boneless, skinless chicken breasts
1 5-ounce bage of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped (you can use dryed 1-2 t)
Freshly ground black pepper
2 Eggs
Vegetable oil, for frying
2 tablespoons all-purpose flour
2 cups milk
2 cups grated sharp yellow Cheddar cheese
1 cup grated extra sharp white Cheddar cheese
2 heaping tablespoons spicy brown mustard
Coarse salt
1/4 cup fresh flat-leaf parsley leaves, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges
Directions
Sprinkle a little water into the food storage baggies. Place one chicken breast in each bag and seal it up, pushing out the excess air. Use a mallet or 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 and add the thyme and some pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. Working with 1 pounded chicken breast at a time, coat the breast in the ground pretzels, then in the eggs, then in the pretzels again. Preheat a large skillet with 1/4 inch of vegetable oil; add the pretzel-coated chicken breasts to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned.
While the chicken is frying, in a medium sauce pot over medium heat, melt the butter and add the flour to it. Cook for 1 minute, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken breasts to the serving plates, drizzle with the cheddar-mustard sauce, and then sprinkle with a little parsley, finely chopped onions, and the finely chopped pickles. Serve immediately, with lemon wedges alongside.
Makes 4 servings
