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Pretzel Chicken with Mustard-Cheddar

Crispy Pretzel Chicken with Mustard-Cheddar Bliss

This Pretzel Chicken with Mustard-Cheddar is a crunchy delight, perfect for weeknight dinners.
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Prep Time 13 minutes
Cook Time 30 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts
  • 1 cup Coarsely Crushed Pretzels or panko breadcrumbs for gluten-free
  • 1/2 cup All-Purpose Flour or gluten-free alternative
  • 2 large Eggs
For the Coating & Seasoning
  • 2 tablespoons Dijon Mustard or yellow mustard for mild flavor
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1 teaspoon Onion Powder optional
  • to taste Salt
  • to taste Pepper
For the Mustard-Cheddar Sauce
  • 1 cup Shredded Cheddar Cheese sharp cheddar or vegan cheese
  • 1/2 cup Milk or almond milk for dairy-free
  • 1 tablespoon Worcestershire Sauce optional

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Bowls
  • saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
  3. Set up a breading station with flour, beaten eggs mixed with Dijon mustard, and crushed pretzels.
  4. Dip each chicken breast in flour, then egg mixture, and finally coat with crushed pretzels.
  5. Place the breaded chicken on the baking sheet and bake for 25-30 minutes, until golden brown.
  6. In a saucepan, heat milk, Dijon mustard, and Worcestershire sauce. Add cheddar cheese until melted.
  7. Serve the crispy Pretzel Chicken with mustard-cheddar sauce for dipping.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.

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