Pretzel Chicken With Cheese Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adapted from a Rachel Ray recipe. And, yes, it will take longer than 30 minutes! Skip the cheese sauce and top your favorite green salad with the chicken. Or make with tenders & dip into honey mustard dressing. Ingredients:
4 -6 thin sliced boneless skinless chicken breasts |
5 ounces salted pretzels |
1 teaspoon dried thyme |
1/4 teaspoon black pepper |
2 eggs |
vegetable oil (for frying) |
1 tablespoon butter |
1 tablespoon all-purpose flour |
1 cup milk |
1 cup grated sharp cheddar cheese |
1/2 cup grated extra-sharp white cheddar cheese |
1 tablespoon spicy brown mustard |
Directions:
1. Place pretzels in a food processor or blender and grind until fine. Put pretzels into a shallow dish and add the pepper and thyme.
2. Crack and beat eggs into a second shallow dish with a splash of water.
3. Coat the breasts in the pretzel mixture, then in the eggs, then in the pretzels again.
4. Preheat a large skillet with 1/4 inch of vegetable oil. Cook the chicken in the oil in a single layer 3 or 4 minutes on each side, until the juices run clear and the breading is browned.
5. While the chicken is frying melt butter in a medium sauce pan and add the flour. Cook for 1 minute then wisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard. Season with salt and pepper to taste.
6. Top chicken with cheese sauce and serve immediately.
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