Pretzel Crusted Chicken Breast Recipes

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PRETZEL CRUSTED CHICKEN BREASTS

Although I've tweaked the original of this recipe, I first found it in the Dec/Jan 2010 issue of Taste of Home Healthy Cooking.

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11



Pretzel Crusted Chicken Breasts image

Steps:

  • Preheat oven to 350 degrees F, & then coat the inside of a 13"x9" glass baking dish with cooking spray.
  • In a food processor, place pretzels, bacon, cheese & parsley, then cover & process until coarsely chopped, before transferring to a shallow bowl.
  • In another shallow bowl, whisk together the egg, cider, flour & spices.
  • Dip chicken breasts in the cider mixture, then in the pretzel mixture before placing the breasts in the prepared baking dish.
  • Bake 40 to 50 minutes or until chicken juices run clear.
  • Great served with a mix of honey Dijon mustard & apricot preserves.

4 cups miniature pretzels
1/3 cup hormel real bacon bits
1/2 cup parmesan cheese, grated
1 tablespoon parsley flakes, dried
1 large egg
1/2 cup apple cider (or sparkling cider)
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
6 boneless skinless chicken breasts

PRETZEL CRUSTED CHICKEN NUGGETS SALAD

Provided by Molly Yeh

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 21



Pretzel Crusted Chicken Nuggets Salad image

Steps:

  • For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
  • Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
  • For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
  • For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.

Nonstick cooking spray, for the baking sheet
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup grated Parmesan
1 teaspoon garlic powder
Freshly ground black pepper
3 heaping cups pretzels, preferably Dot's Homestyle Pretzels, finely crushed (a few larger pieces are okay)
1 pound boneless, skinless chicken breast, cut into 1-inch bite-sized pieces, patted dry
1/2 cup plain Greek yogurt
1/4 cup grated Parmesan
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 shakes Worcestershire sauce
Lots of freshly ground black pepper
Pinch kosher salt
1 clove garlic, grated with a fine zester
Juice and zest of 1/2 lemon
10 ounces chopped kale or baby kale
1/2 cup shaved or grated Parmesan, plus more for serving
4 radishes, thinly sliced
1 avocado, sliced

PRETZEL-CRUSTED CHICKEN STRIPS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9



Pretzel-Crusted Chicken Strips image

Steps:

  • Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
  • Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
  • Serve alongside the reserved honey mustard.

1 cup spicy brown mustard
1 cup mayonnaise
1/2 cup honey
1/2 cup all-purpose flour
2 cups crushed pretzel twists
1 1/2 pounds chicken tenders
1 1/2 teaspoons kosher salt
4 tablespoons salted butter
1/4 cup olive oil

PRETZEL-CRUSTED CHICKEN WITH MIXED GREENS

The secret to crunchy success for this pretzel-crusted chicken recipe is grinding up the sourdough pretzel nuggets until they're finely crushed. You can change up the pretzel flavor by using hot buffalo wing or buttermilk ranch nuggets. -Kerri Balliet, Mequon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (2/3 cup sauce).

Number Of Ingredients 14



Pretzel-Crusted Chicken with Mixed Greens image

Steps:

  • Place pretzels in a food processor; process until finely crushed. Place pretzels and flour in separate shallow bowls. In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper. Pound chicken with a meat mallet to 1/4-in. thickness. Dip both sides of chicken in flour, egg mixture and then pretzel crumbs., In a large skillet, heat 3 tablespoons oil over medium heat. Add chicken; cook for 4-6 minutes on each side or until no longer pink., Meanwhile, in a small bowl, mix mayonnaise and mustard. Remove 2 tablespoons to another bowl for dressing; whisk in remaining oil, vinegar, salt and pepper., Place salad greens in a large bowl. Drizzle with dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture.

Nutrition Facts :

2 cups sourdough pretzel nuggets
1/2 cup all-purpose flour
2 eggs
1/4 cup buttermilk
2 garlic cloves, minced
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (5 ounces each)
5 tablespoons olive oil, divided
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (5 ounces) spring mix salad greens

PRETZEL CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE

This is NOT a Jessica Simpson recipe (she merely put it togehter... thanks houseblend for the advice...), but I love Jessica Simpson and trust her taste! It's gotta be easy if she can do it! She showed Rachael Ray (who owns the copyright to the recipe) how to put this dish together on Rachael's new show. Haven't tried it yet, but I'm sure I will in the next couple of weeks or so, then I will revise this description. Enjoy:

Provided by Krystal-Belle

Categories     Chicken Breast

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 16



Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce image

Steps:

  • Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
  • Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
  • Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
  • Crack and beat 2 eggs in a second shallow dish with a splash of water.
  • One at a time, coat each chicken breast in the egg and then the ground pretzels.
  • Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
  • While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
  • Cook flour and butter for 1 minute and then whisk in the milk.
  • When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
  • Season with a little salt and pepper, and remove cheese sauce from the heat.
  • Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
  • Serve lemon wedges alongside.

4 quart-sized ziploc bags
4 small boneless skinless chicken breasts
1 (5 ounce) bag salted pretzels, any shape
1 tablespoon fresh thyme leave, chopped
salt & freshly ground black pepper
2 eggs
vegetable oil, for frying
2 tablespoons butter
2 tablespoons flour
2 cups milk
3/4 lb sharp cheddar cheese, shredded
2 tablespoons spicy brown mustard
1/4 cup flat leaf parsley, a generous handful, chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges (garnish)

PRETZEL CRUSTED CHICKEN NUGGETS RECIPE BY TASTY

Here's what you need: pretzels, shredded parmesan cheese, flour, pepper, eggs, chicken breast

Provided by Tasty

Categories     Lunch

Yield 15 nuggets

Number Of Ingredients 6



Pretzel Crusted Chicken Nuggets Recipe by Tasty image

Steps:

  • Cut chicken breasts into 2 inch (5 cm) pieces.
  • Mix pretzels and cheese in food processor.
  • Add pepper to flour and mix in a separate bowl. Whisk eggs in another bowl, and pour cheese/pretzel mix in a third.
  • Bread chicken by first covering in flour, then dipping in egg, and finally coating in pretzel/ cheese mix.
  • Fry in vegetable oil. Flip several times until fully cooked.
  • Serve with ketchup or your favorite dipping sauce!
  • Enjoy!

Nutrition Facts : Calories 124 calories, Carbohydrate 11 grams, Fat 2 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams

2 cups pretzels, salted
½ cup shredded parmesan cheese
½ cup flour
¼ teaspoon pepper, optional
2 eggs
1 lb chicken breast, boneless

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