Ingredients
Here’s a rundown of what you’ll need to create this dish. Feel free to make substitutions to suit your preferences or dietary needs.
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
Substitution suggestions: You can use gluten-free pretzels and flour if you’re avoiding gluten. Feel free to experiment with different types of cheese if cheddar isn’t your favorite.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the flour in a shallow dish. In another dish, beat the eggs with a pinch of salt. In a third dish, mix the crushed pretzels with garlic powder.
- Dip each chicken breast into the flour, shaking off excess, then into the egg, and finally coat with the pretzel mixture, pressing gently to adhere.
- Place the coated chicken breasts on the prepared baking sheet. Drizzle with olive oil.
- Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden brown.
- While the chicken is baking, prepare the sauce. In a small saucepan over medium heat, combine the Dijon mustard, mayonnaise, and shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
- Once the chicken is cooked, remove from the oven and let it rest for a few minutes. Serve with the warm mustard-cheddar sauce drizzled over top or on the side for dipping.
Pro tip: If you’re short on time, prepare the sauce while the chicken is baking to streamline the process!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International