Every day, during the course of the day, the conversation always turns to food. We talk about food at least twice a day. People bring treats in, like bagels and cream cheese; cookies; cupcakes; French toast casserole; fruit salads; donuts…..the list goes on, but you get the idea. So of course we talk about food, and we share recipes. I work with some fabulous cooks and bakers so it’s second nature to talk about food. Sometimes though, it’s not all that great for the waistline!
When my friend, Brianne told me she threw this recipe together that had pretzels, mustard, cheddar cheese and chicken I HAD to try it myself. Who doesn’t like having a soft pretzel with honey mustard or cheese? But both honey mustard and cheese? I was intrigued and very happy Brianne decided to share.
It seemed simple enough, and usually in my experiences, simple equals fantastic. This dish was just that – fantastic. Who would have thought to dredge chicken breast in crushed pretzels? Brianne, of course. But not just once, twice she dredges in pretzels…YUP!
When I got the nutritional values of this dish, I was very surprised at the caloric amount for the pretzels. It rrreeeaaaallly took it over the top, so if you are looking to cut the calories, dredge only once AND use the no salt pretzels. Who needs all that sodium. right? The nutritional values I give are for double dredging in pretzels and it has the salt. The sodium content kicks up, way up, to 1360 g/serving. WAY too much. Use the no salt, please.
Having said all that, once you have this dish complete – your mouth will be oh so happy. Yes it will, trust me. Even with the healthier modifications because the sodium and extra layer of pretzels will not be missed. This dish is so simple and packed full of flavor your mouth and tummy will be doing the tango with happiness!
Serve this with an ice-cold beer and the man (or woman because we too like beer and pretzels) in your life will love it. This is a great weeknight meal – say Monday night while you all are watching football. Football season has started, you know!
~ Eat Well and Enjoy!
Thank you, Brianne!!! BA-YUMMO!
- 4 boneless, skinless chicken breasts about ¼ inch thick.
- 2 large eggs, beaten
- salt and pepper, (to season chicken breasts)
- About 2 cups pretzels, crushed. (To crush pretzels, place in Ziploc bag and roll with rolling pin or carefully smack with bottom of frying pan).
- 2 Tbs. safflower oil
- 2 Tbs. butter
- 2 Tbs. flour
- ¼ cup milk
- about 1 cup cheddar cheese, shredded
- 2 Tbs. yellow mustard
- 2 Tbs. honey mustard
- Season both sides of the chicken breasts with salt and pepper and dredge in beaten egg to coat.
- Dredge in crushed pretzels. This is where you can dredge again in the egg and pretzels, or omit the second dredging.
- Heat the safflower oil in a skillet over medium heat. Place chicken breast in skillet and cook about 3 - 5 minutes. Flip chicken breast over and cook for another 3 - 5 minutes or until the chicken is no longer pink inside. Don't worry if the pretzel crust gets a little dark. You can see by the pictures mine got a little dark, it's normal. You just don't want it burnt.
- While the chicken is cooking, in a saucepan make a roux by melting the butter and adding the flour. Cook for 1 - 2 minutes until it turns a golden brown.
- Slowly add the milk and cheddar cheese, stirring until melted. Add the mustards and heat all the way through. Taste it. Does it have enough mustard for your taste? Add a tiny bit more mustard until it does. Is it too thick? Add a small amount of milk until you get the consistency you like. Just know adding more milk will dilute the cheese and mustard flavors so adjust accordingly.
- Plate your chicken breasts and serve with Mustard Cheese Sauce.