Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce
A delightful twist on traditional chicken dishes that combines crunchy pretzel coating with a creamy mustard cheddar sauce.
Ingredients
For the Chicken
- 4 pieces Chicken breasts Skinless, boneless.
- 2 cups Soft pretzels Finely crushed.
- 1 large Egg For egg wash.
- 1/2 cup Flour Seasoned with salt and pepper.
- 1 teaspoon Salt To taste.
- 1 teaspoon Pepper To taste.
For the Creamy Sauce
- 1/2 cup Mustard Yellow or Dijon mustard.
- 1 cup Cheddar cheese Grated.
- 1/2 cup Cream or milk For a lighter version, use milk.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Set up a breading station with three plates — one for flour (seasoned with salt and pepper), one for beaten egg, and one for crushed pretzels.
- Dredge each chicken breast in flour, then dip in the egg, and finally coat with the crushed pretzels.
Cooking
- Place the coated chicken on a baking sheet and bake for 25-30 minutes or until golden and cooked through.
- For the sauce, in a saucepan, combine mustard, cheese, and cream, heating until melted and smooth.
Serving
- Serve the chicken with the creamy mustard cheddar sauce drizzled on top.
Notes
Best served hot with a fresh green salad or roasted vegetables. Can be stored in an airtight container for up to 3 days.