Pretzel Chicken with Mustard-Cheddar Sauce
A delightful and family-friendly dish that features crispy chicken coated in crushed pretzels, served with a creamy mustard-cheddar sauce.
Ingredients
For the Chicken
- 4 pieces Boneless skinless chicken breasts
- 2 cups Crushed pretzels Roughly crushed to create a crunchy coating
- 2 large Eggs Used for binding the pretzel crust
- 1 tablespoon Mustard Adds zing to the dish
For the Cheddar Sauce
- 1 cup Shredded cheddar cheese For a creamy cheddar sauce
Seasonings
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry with paper towels.
- Crush the pretzels until they resemble coarse breadcrumbs.
- Whisk the eggs in one bowl and place the crushed pretzels in another bowl. Add a pinch of salt and pepper if desired.
Cooking
- Dip each chicken breast into the egg mixture, then coat it well with the crushed pretzels.
- Place the breaded chicken on a baking sheet lined with parchment paper and bake for 20–25 minutes, or until the chicken is fully cooked and crispy.
- While the chicken bakes, heat the mustard and shredded cheddar cheese in a small saucepan over medium heat, stirring until smooth and melted.
Serving
- Drizzle the mustard-cheddar sauce over the baked chicken and serve immediately.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave to maintain the crust’s crunchiness. Consider using barbecue sauce or ranch dressing as substitutes for those who may not like mustard.