Pretzel Chicken with Mustard-Cheddar Sauce
A delightful dish with crispy pretzel coating and juicy chicken, served with a creamy mustard-cheddar sauce. Perfect for family dinners or gathering with friends.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 2 cups pretzel crumbs Use thick pretzel crumbs for a crunchy texture.
- 1 cup flour Season with salt and pepper.
- 2 pieces eggs, beaten
- Cooking spray or oil for baking Helps achieve a golden crust.
For the Mustard-Cheddar Sauce
- 1/4 cup Dijon mustard Can be substituted with whole-grain mustard.
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese Consider pepper jack for a zesty option.
Seasoning
- to taste salt and pepper For seasoning the chicken.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Prepare three bowls: one with flour, one with beaten eggs, and one with pretzel crumbs mixed with salt and pepper.
- Dip each chicken breast in flour, then egg, and then coat with pretzel crumbs.
- Place the coated chicken on a baking sheet and spray with cooking spray.
Cooking
- Bake for 20-25 minutes until the chicken is cooked through and the crust is golden.
Serve
- In a small bowl, mix together Dijon mustard, mayonnaise, and shredded cheddar for the sauce.
- Serve chicken with the mustard-cheddar sauce on the side.
Notes
For leftovers, store in an airtight container in the fridge for up to three days. To freeze, wrap portions tightly in plastic wrap and foil for up to three months. Reheat in the oven for the crispiest results.