Sunday, September 7, 2008

Pretzel-Crusted Chicken Breasts...

....with a Cheddar Mustard Sauce. I found this recipe in Rachael Rays 365: No Repeats. It was delicous. The hubby absolutely loved it.


4 boneless skinless chicken Breasts (I bought the cutlets which are already pounded thin)

1 5oz bag of salted pretzels

1 tbsp thyme

Freshly ground black pepper

2 eggs

Vegetable oil

2 tbsp unsalted butter

2 tbsp all purpose flour

2 cups milk

2 cups grated sharp yellow cheddar cheese

1 cup grated extra sharp white cheddar cheese

2 tbsp spicy brown mustard

Coarse salt

1/4 small yellow onion- chopped

Place the pretzels in a food processor or blender and grind until fine. Transfer the pretzels to a shallow dish and add thyme and pepper. Crack and beat 2 eggs in a 2nd shallow dish with a splash of water. Take the chicken breast and coat the breast in the ground pretzels, then in the egg and again in the pretzels. Coat all the chicken. Preheat a large skillet with 1/4 inch of vegetable oil. Add the pretzel-coated chicken to the oil. Cook in a single layer- 3-4 minutes on each side or until the cutlets juices run clear.

Meanwhile- in a medium sauce pan over medium heat- melt the butter and add the flour to it. Cook for 1 minutes, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with salt and pepper. Remove the cheese sauce form heat.

Transfer the pretzel-crusted chicken to serving plates and drizzel with cheddar mustard sauce.

I think that it made a lot of Cheddar-Mustard sauce (which was deliciuos)- and had to make rice the next day and mixed in the sauce with the rice. Good.



Brittany said...

The looks GOOD! I wonder if you can bake the chicken instead...

Deborah said...

I love RR recipes, and this one sounds fantastic!