Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup honey mustard dressing (store-bought or homemade)
- 2 cups crushed pretzels
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
Feel free to substitute with gluten-free pretzels and flour if needed, or add a pinch of cayenne pepper for a spicy kick.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pound the chicken breasts to an even thickness, about 1/2 inch thick, using a meat mallet or rolling pin.
- In a shallow dish, combine the honey mustard dressing, garlic powder, onion powder, salt, and pepper. Coat each chicken breast in the mixture, ensuring it’s fully covered.
- Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with crushed pretzels and Parmesan cheese.
- Dredge each marinated chicken breast in flour, then dip in eggs, and finally press into the pretzel mixture, ensuring a good crust on all sides.
- Place the coated chicken breasts on the prepared baking sheet and bake for 25-30 minutes, until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International