Recipe: Pretzel Crusted Chicken
By
Steve Baxter
Story Created:
Nov 5, 2008
Story Updated:
Nov 5, 2008
Pretzel Crusted Chicken
4 – 6 boneless skinless chicken breasts
4 – 6 slices provolone, havarti, or fontina cheese
3 cups crushed pretzels, traditional or sourdough
Salt and pepper, preferably white pepper
2 Tbsp honey mustard
2 Tbsp mayonnaise or lite mayonnaise
Preheat oven to 350 degrees
1. Pound chicken breasts between 2 sheets of plastic wrap to about ¼” thickness. Season with salt and pepper.
2. Place enough pretzels into a gallon sized resealable bag to make 3 cups when crushed. Using a rolling pin or heavy object crush pretzels leaving some small chunks. (We don’t want them all the consistency of bread crumbs). Pour into a pie dish and set aside.
3. In a small bowl combine honey mustard and mayonnaise and stir until well combined and smooth.
4. Halve and stack a cheese slice and place in the center of each pounded breast. Roll each chicken breast jelly-roll style with cheese inside. Tuck in ands and seal well. (Tie rolls if necessary, or fasten edges with toothpicks).
5. Coat top of rolled chicken breast with mustard/mayonnaise mixture and place coated side down in pretzel pieces. Coat remaining chicken breast, covering all meat with sauce and cover with pretzel crumbs.
6. Place on foil lined baking sheet and bake on center rack 25 – 30 minutes until light golden brown and cooked through.
These are great dipped in the honey mustard sauce. Just make a fresh batch for dipping. Do not use the leftovers from coating the raw chicken.
