Ingredients
Scale
- 4 boneless skinless chicken breasts
- 4 soft pretzels, frozen or homemade
- 1 cup sharp cheddar cheese, grated
- 1/4 cup Dijon mustard
- 1/2 cup chicken broth
- 1 teaspoon paprika
- 1/2 cup panko breadcrumbs
Instructions
- Preheat your oven to 400°F (200°C).
- In a food processor, pulse the soft pretzels until they resemble coarse crumbs.
- In a separate bowl, mix these crumbs with panko breadcrumbs and paprika until well combined.
- Pat dry your chicken breasts using paper towels.
- Dip each breast into Dijon mustard, ensuring every inch is covered.
- Dredge them in the pretzel-panko mixture until fully coated, pressing lightly so it sticks well.
- Arrange the breaded chicken breasts on a parchment-lined baking sheet.
- Bake in your preheated oven for about 25-30 minutes or until they reach an internal temperature of 165°F (75°C) and are golden brown.
- In a saucepan over medium heat, combine chicken broth and Dijon mustard.
- Whisk together until smooth, then gradually stir in grated sharp cheddar cheese until melted and creamy.
- Once your Pretzel Chicken is done baking, remove it from the oven and let it rest for a minute before serving.
- Drizzle generously with mustard-cheddar sauce or serve it on the side as a dipping option.
Notes
Store leftovers in an airtight container.
Reheat in the oven for crispiness.
Serve with a side salad.
Use fresh pretzels for best flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Method: Bake
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 25mg