Pretzel Chicken with Mustard-Cheddar Sauce
This recipe features chicken breasts coated in crushed pretzels, served with a tangy mustard-cheddar sauce.
Equipment
- Baking sheet
- Mixing bowls
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
For the Coating
- 1 cup crushed pretzels
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Sauce
- ½ cup shredded cheddar cheese
- ¼ cup Dijon mustard
- ¼ cup sour cream
- 2 tablespoon honey
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
- In a mixing bowl, combine the flour, garlic powder, paprika, salt, and pepper. In another bowl, whisk the eggs. Place the crushed pretzels in a third bowl.
- Dip each chicken breast first in the flour mixture, then in the eggs, and finally coat with crushed pretzels. Place them on the prepared baking sheet.
- Bake the chicken for 25 minutes or until fully cooked and golden brown.
- While the chicken is baking, prepare the sauce by mixing together the cheddar cheese, Dijon mustard, sour cream, honey, and apple cider vinegar in a bowl.
- Serve the baked chicken with the mustard-cheddar sauce on top.
Notes
This dish pairs well with a side salad or vegetables.