Description
Juicy chicken breasts coated in a crunchy pretzel crust, served with a rich mustard cheddar sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup crushed pretzels
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup shredded cheddar cheese
- 1/4 cup Dijon mustard
- 1/2 cup heavy cream
- Salt and pepper to taste
- Oil for frying
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken generously with salt and pepper.
- Dredge the chicken: coat each piece in flour, dip in beaten eggs, then roll in crushed pretzels.
- Heat oil in your skillet over medium heat, and carefully add the chicken, searing for 3-4 minutes on each side.
- Transfer the chicken to a baking dish and bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
- Combine heavy cream, Dijon mustard, and shredded cheddar in a saucepan over low heat, stirring until smooth.
- Drizzle the creamy mustard cheddar sauce over each piece of baked chicken before serving.
Notes
Consider making the pretzel crust ahead of time. You can also air-fry the chicken for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 325mg