Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup flour
- 2 large eggs
- 2 cups crushed pretzels
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil or melted butter
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk (whole or 2%)
- 1/2 tablespoon yellow mustard
- Fresh parsley, chopped
- Extra crushed pretzels for texture
Instructions
- Preheat oven to 400°F (200°C).
- Pound chicken breasts to an even thickness and season both sides with salt and pepper.
- Set up three bowls: one with flour, another with beaten eggs mixed with Dijon mustard, and the last with crushed pretzels seasoned with garlic powder and smoked paprika.
- Dredge each chicken breast in flour, dip in the egg mixture, then coat thoroughly in crushed pretzels.
- Place on a lined baking sheet, brush lightly with olive oil or melted butter, and bake for 20–25 minutes until golden brown.
- In the meantime, prepare the cheddar mustard sauce by melting butter in a saucepan, whisking in flour, then gradually adding milk until thickened. Stir in mustards and cheese until melted.
- Serve hot chicken topped with sauce and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (200g)
- Calories: 460
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg