Wednesday, February 1, 2012

Pretzel-Crusted Chicken Breasts with Mustard-Dill Dipping Sauce

Pretzels make a great coating for chicken that is crunchy. I made some chicken breasts using non-stick cooking spray to fry the chicken in, and then finished cooking them in the oven at 375 for about 15 minutes. You can spray a little oil on the top to help the crisping process in the oven. The result was good, if you are looking for a little healthier alternative to using oil. Frying the chicken in oil made the outer crust a little more crunchy. This recipe, from Fine Cooking magazine, is easy as it is delicious. The mustard dipping sauce is excellent, and made a good dip for the roasted potatoes that I made on the side too. A family favorite for sure.

Pretzel-Crusted Chicken Breasts with Mustard Dill Sauce

1/2 cup all-purpose flour
2 large eggs
1/3 cup, plus 1 tablespoon Dijon mustard
3 small lunch packages of pretzels, ground in food processor to make crumbs
6 boneless, skinless, chicken breast halves
1/2 cup mayonnaise
1 tablespoon dried dill or 2 tablespoons fresh
1 teaspoon honey
1/2 vegetable oil or cooking spray

In three separate bowls or shallow dishes, place flour in one, lightly beaten eggs with tablespoon of mustard in another, and the ground pretzel crumbs in the third dish. Sprinkle chicken with salt and pepper. Dredge chicken in flour first, then egg, then pretzel crumbs. Repeat with remaining chicken breasts. To make the dipping sauce, whisk together the mustard, mayonnaise, dill and honey, until smooth. Serves 6

Using a mini Cuisinart to make crumbs
Before cooking
Everyone loved!

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