Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ½ cup flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 2 cups crushed pretzels
- 1 cup sharp cheddar cheese, shredded
- 1 cup milk
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat your oven to 400°F (200°C). Pound the chicken breasts to an even thickness and season with salt and pepper.
- Set up three dredging bowls: one with flour, one mixing eggs and Dijon mustard, and the third with crushed pretzels mixed with garlic powder and smoked paprika.
- Dredge each chicken breast in flour, dip in the egg mixture, then coat thoroughly with the pretzel mixture.
- Place the coated chicken on a lined baking sheet and brush lightly with olive oil or melted butter.
- Bake for 20-25 minutes, flipping halfway through until golden brown and cooked through.
- For the cheddar mustard sauce, melt butter in a saucepan over medium heat, whisk in flour, then gradually add milk while stirring until thickened. Stir in mustards and cheese until melted; season to taste.
- Serve the crispy chicken hot, generously topped with sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 165mg