Savor Crispy PretzelCrusted Chicken drizzled with creamy cheddar sauce delight A perfect blend of crunch and flavor in every bite 152 chars
Ingredients
Scale
4 boneless, skinless chicken breasts
2 cups crushed pretzels (regular or gluten-free)
1 cup all-purpose flour (or whole wheat flour)
2 large eggs
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup heavy cream (or Greek yogurt)
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon honey (optional)
Instructions
Preheat your oven to 400°F (200°C). Tenderize the chicken breasts with a meat mallet.
Set up your breading station with flour, beaten eggs mixed with Dijon mustard, and crushed pretzels. Season the flour with garlic powder, paprika, salt, and pepper.
Coat each chicken breast in flour, then dip it into the egg mixture, and finally press it into the crushed pretzels.
Place the coated chicken on a greased baking sheet, drizzle with olive oil, and bake for 25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
