Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil or melted butter
- 1/2 cup flour
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- 2 tablespoons butter
- 1 cup milk (whole or 2%)
- 1/2 tablespoon yellow mustard
- Fresh parsley, chopped
- Extra crushed pretzels for texture
Instructions
- Preheat oven to 400°F (200°C).
- Pound chicken breasts to an even thickness; season with salt and pepper.
- Set up three dredging stations: flour in one bowl, whisked eggs mixed with Dijon mustard in another, and crushed pretzels combined with garlic powder and smoked paprika in the third.
- Dredge each chicken breast in flour, then the egg mixture, and finally coat in the crushed pretzel mixture.
- Arrange on a baking sheet and brush with olive oil or melted butter. Bake for 20-25 minutes until golden brown.
- For the sauce, melt butter in a saucepan, whisk in flour, then gradually add milk until thickened. Stir in mustards and cheddar cheese until melted.
- Serve chicken hot with the cheddar mustard sauce drizzled generously on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 200g)
- Calories: 460
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg