Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels (about 5 ounces)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 1/2 cup heavy cream
Substitution tip: If you’re out of pretzels, crushed cornflakes can offer a similar crunch. For a lighter sauce, try using half-and-half instead of heavy cream.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the crushed pretzels in a shallow dish. In a separate dish, spread the flour. In a third dish, whisk together the eggs and milk.
- Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off excess, then dip into the egg mixture, and finally coat with crushed pretzels, pressing lightly to adhere.
- Arrange the chicken on the prepared baking sheet. Drizzle with melted butter for extra crispiness.
- Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.
- While the chicken bakes, prepare the sauce. In a small saucepan over medium heat, combine cheddar cheese, Dijon mustard, whole grain mustard, and heavy cream. Stir continuously until the cheese melts and the sauce thickens, about 5 minutes.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve warm, drizzled with the mustard-cheddar sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International