Pretzel Chicken with Mustard-Cheddar Sauce

This crispy baked pretzel chicken offers a delightful crunch from the pretzel coating, perfectly complemented by a creamy and tangy mustard-cheddar sauce. It's a fun and flavorful twist on classic baked chicken.

• Keyword Focus: Pretzel Chicken, Baked Chicken Recipe, Mustard Cheddar Sauce, Cheesy Chicken Dip, Crunchy Chicken.

Yields: 4 servings Prep time: 20 minutes Cook time: 25-30 minutes

Ingredients:

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, pounded to ½-inch thickness
• 2 cups salted pretzels, finely crushed
• ½ cup all-purpose flour
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 2 large eggs, beaten
• 1 tablespoon milk
• 2 tablespoons olive oil

For the Mustard-Cheddar Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons Dijon mustard
• Salt and pepper to taste

Equipment:

• Shallow dishes for dredging
• Baking sheet
• Parchment paper (optional)
• Medium saucepan

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
2. Prepare Coating: In a shallow dish, combine the crushed pretzels, flour, paprika, garlic powder, and black pepper.
3. Prepare Egg Wash: In another shallow dish, whisk together the eggs and milk.
4. Coat Chicken: Dredge each chicken breast in the flour mixture, then dip it in the egg wash, and finally coat it thoroughly with the crushed pretzels, pressing gently to adhere.
5. Bake Chicken: Arrange the coated chicken breasts in a single layer on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the pretzel crust is golden brown and crispy.
6. Make Mustard-Cheddar Sauce: While the chicken is baking, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until the sauce is smooth and begins to thicken.
7. Melt Cheese and Add Mustard: Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Stir in the Dijon mustard. Season with salt and pepper to taste.
8. Serve: Slice the baked pretzel chicken and serve it warm with the tangy mustard-cheddar sauce drizzled over the top or on the side for dipping.