Description
Crisp, golden-brown chicken with a crunchy pretzel crust and a rich mustard-cheddar sauce, perfect for family dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups crushed pretzels
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon vegetable oil
- 1 ½ cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (for sauce)
- ¼ cup Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between plastic wrap and pound to an even thickness of 1/2 inch.
- Set up a dredging station with flour on one plate, beaten eggs in a shallow bowl, and crushed pretzels on another plate.
- Season the chicken with salt and pepper, dredge in flour, dip in eggs, and press into crushed pretzels.
- Heat vegetable oil in an oven-safe skillet over medium-high heat and cook chicken until golden brown, about 3 minutes per side.
- Transfer the skillet to the oven and bake for 15-20 minutes, until the internal temperature reaches 165°F (74°C).
- Meanwhile, melt butter in a saucepan over medium heat, whisk in flour, and gradually add milk until smooth. Let it thicken for a few minutes.
- Stir in shredded cheddar cheese and Dijon mustard, seasoning with salt and pepper to taste.
- Serve the chicken hot with the mustard-cheddar sauce on top.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg