Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 2 cups crushed pretzels
- 2 tablespoons olive oil or melted butter
- 1 cup sharp cheddar cheese, shredded
- Salt and pepper to taste
Instructions
- Pound the chicken breasts to an even thickness and season with salt and pepper.
- Set up a dredging station: one bowl with flour, one with whisked eggs and Dijon mustard, and one with crushed pretzels mixed with garlic powder and smoked paprika.
- Dredge each chicken breast in flour, dip into the egg mixture, then coat thoroughly with crushed pretzels.
- Preheat oven to 400°F (200°C). Place coated chicken on a lined baking sheet, brush lightly with oil or melted butter, and bake for 20–25 minutes, flipping halfway through.
- For extra crispiness, pan-fry each piece in a skillet over medium heat for about 5–6 minutes per side until golden brown.
- Prepare the cheddar mustard sauce by melting butter in a saucepan, whisking in flour, then gradually adding milk while stirring until thickened. Stir in mustards and shredded cheddar until smooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 140mg