Pretzel Crusted Chicken Breasts--Rachael Ray recipe

As promised, here's the other recipe you guys requested.

Pretzel Crusted Chicken Breasts with a Cheddar-Mustard Sauce

4 medium plastic food storage bags
4 small whole boneless, skinless chicken breasts
1 5-ounce bage of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped
Freshly ground black pepper
2 Eggs
Vegetable oil, for frying
2 tablespoons all-purpose flour
2 cups milk
2 cups grated sharp yellow Cheddar cheese
1 cup grated extra sharp white Cheddar cheese
2 heaping tablespoons spicy brown mustard
Coarse salt
1/4 cup fresh flat-leaf parsley leaves, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges

Directions

Sprinkle a little water into the food storage baggies. Place one chicken breast in each bag and seal it up, pushing out the excess air. Use a mallet or the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.

Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish and add the thyme and some pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. Working with 1 pounded chicken breast at a time, coat the breast in the ground pretzels, then in the eggs, then in the pretzels again. Preheat a large skillet with 1/4 inch of vegetable oil; add the pretzel-coated chicken breasts to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned.

While the chicken is frying, in a medium sauce pot over medium heat, melt the butter and add the flour to it. Cook for 1 minute, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.

Transfer the fried pretzel-crusted chicken breasts to the serving plates, drizzle with the cheddar-mustard sauce, and then sprinkle with a little parsley, finely chopped onions, and the finely chopped pickles. Serve immediately, with lemon wedges alongside.

Makes 4 servings

Re: Pretzel Crusted Chicken Breasts--Rachael Ray recipe

Now.....this sounds good! I will try this.

Thanks

Re: Pretzel Crusted Chicken Breasts--Rachael Ray recipe

Thanks for posting!

Re: Pretzel Crusted Chicken Breasts--Rachael Ray recipe

this sounds so yumy!

Re: Pretzel Crusted Chicken Breasts--Rachael Ray recipe

It's a great recipe! I make this often, freeze it for a few hours in a single layer on a cookie sheet (so they don't attach). Then I put them all in a ziploc bag in the freezer to use whenever.

Re: Pretzel Crusted Chicken Breasts--Rachael Ray recipe

We have made these also but basically just using the pretzels (no spices or sauce) and they are yummy!

Re: Pretzel Crusted Chicken Breasts--Rachael Ray recipe

I made this tonight and it was DELISH!!! Thanks for posting the recipe!!

Re: Pretzel Crusted Chicken Breasts--Rachael Ray recipe

Oh, one more thing, I might be missing it but how much butter are you supposed to melt with the flour? I melted about a tbsp and it worked but I want to know anyway. THANKS!!

Re: Pretzel Crusted Chicken Breasts--Rachael Ray recipe

2 tablespoons unsalted butter

Think I left that ingredient out by accident.

Re: Pretzel Crusted Chicken Breasts--Rachael Ray recipe

I made this the other night and loved it!!! Even, DH who is a picky eater loved it and put the cheddar/mustard sauce on! YUM!