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Old 02-27-2006, 08:47 PM   #1
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Pretzel Crusted Chicken

Makes (5) 5oz chicken breasts

Preheat oven to 350 degrees

For the crust:

2c seasoned flour (I used Thyme, S&P)
2 eggs and 1 c milk, whisked together
4 oz pretzels (chopped fine in food processor).
  • Dredge both sides of each breast in flour
  • Dip in eggwash
  • Bread in pretzel crumbs
In oven-friendly large frying pan, heat olive oil over medium heat. When oil is hot, start sauteeing chicken breasts, after 3-4 minutes, turn chicken breasts over, and put pan in oven to finish, for about 8-12 minutes.


I served them as sandwiches, only because I just happened to find "Pretzel Bread" as I was shopping.

Dijon Cheese Sauce

2T Butter
1T Flour
1/4 c Chicken Stock
1/4 c Half & Half
4T Dijon Mustard
1/4 c Shredded Cheddar
Salt/Pepper to taste.
Melt butter, whisk in flour. Add Stock and Half & Half, stir till thickened. Add dijon mustard, take off heat and whisk cheese till melt. Add seasoning ( if needed), and serve!!!

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Old 02-27-2006, 09:05 PM   #2
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Thanks Erik, this sounds very tasty. I may give this a go tomorrow night for dinner.
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Old 03-01-2006, 02:01 PM   #3
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What a cool idea! A TNT special treat of my Grandma's when we were growing up was "pototo chip chicken" but the idea of using pretzels is a new one! I will have to give this a try, thank-you Erik

(About how much oil do you use? TIA)
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Old 03-02-2006, 12:07 AM   #4
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Enough oil to cover bottom of pan, maybe, 2 or 3 Tablespoons.
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Old 03-02-2006, 04:18 PM   #5
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Sounds like a great recipe! I'm going to go try it for dinner tonight!

Thanks for the post
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Old 03-02-2006, 04:20 PM   #6
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Oooo thanks for reminding me to post tommyboy.

I made this for dinner last night and it was really yummy. It is now in the repertoire with our other chicken favorites. It rated a solid 8/10 average at the table last night. I didn't make the dijon cheese sauce as we were in a bit of a rush to get out the door, but I will try that next time.

Thanks Erik!
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Old 03-02-2006, 11:08 PM   #7
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Those were the best chicken breasts I have ever made. Thanks Erik.
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Old 03-02-2006, 11:11 PM   #8
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Erik, I've printed out the recipe and hope to make it soon - thanks in advance!
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