Ingredients
Gathering the ingredients for this recipe is as straightforward as a stroll through the market. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels (use gluten-free if needed)
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk (whole or 2%)
- 1 tablespoon butter
Feel free to swap the cheddar cheese with your favorite cheese variety or the Dijon mustard with a grainy mustard for a different flavor profile.
Instructions
Let’s bring this recipe to life in your kitchen. Follow these steps for a dish that’s sure to impress.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow bowl, mix the flour, paprika, garlic powder, salt, and pepper. In another bowl, beat the eggs. In a third bowl, place the crushed pretzels.
- Coat each chicken breast in the flour mixture, dip into the beaten eggs, and then press into the crushed pretzels until well-coated. Place on the prepared baking sheet.
- Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown.
- While the chicken bakes, prepare the sauce. In a small saucepan over medium heat, melt the butter. Stir in the mustard and honey, then add the milk.
- Add the shredded cheddar cheese gradually, stirring constantly until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- Once the chicken is cooked, remove from the oven and let rest for a few minutes. Serve each piece with a generous drizzle of the mustard-cheddar sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International