Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce
photo by celestial_star03
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
4 chicken breasts
- Serves:
- 4
ingredients
- 4 quart-sized ziploc bags
- 4 small boneless skinless chicken breasts
- 1 (5 ounce) bag salted pretzels, any shape
- 1 tablespoon fresh thyme leave, chopped
- salt & freshly ground black pepper
- 2 eggs
- vegetable oil, for frying
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 3⁄4 lb sharp cheddar cheese, shredded
- 2 tablespoons spicy brown mustard
- 1⁄4 cup flat leaf parsley, a generous handful, chopped
- 1⁄4 small yellow onion, finely chopped
- 1 large sour dill pickle, finely chopped
- 1 lemon, cut into wedges (garnish)
directions
- 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.
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Reviews
-
One thing that will help with the sauce is using full fat cheese, not 2% or reduced fat. I think the original recipe called for more cheese than is stated in the recipe as well. I've made the Racheal Ray 365 recipe many times, and it is always delicious! I tried it with the reduced fat cheese, and the sauce was not the same.
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Absolutely loved the chicken but would have to agree with a previous review about the cheese sauce - it is grainy and doesn't add to the flavor. I won't make with the cheese sauce again. I think I may have pounded the chicken too thin because those babies were huge and almost fell apart upon dredging and frying. Next time I won't pound until nearly busting out of the bag. I ground my pretzels in the coffee grinder and that worked beautifully.
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RECIPE SUBMITTED BY
I am a happily married mother of three, originally from New York, and currently residing in Florida. I believe that the fondest memories of life are marked by flavor. I have tasted foods from all around the world, and I must say, food is a big part of my family's life, and a big passion of mine!