Description
Crunchy, comforting pretzel-crusted chicken breasts with a creamy mustard-cheddar sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups crushed pretzels
- 1/2 cup flour
- 2 eggs, beaten
- 1/2 cup Dijon mustard
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Cooking spray or oil
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper.
- Dredge each chicken breast in flour, dip in beaten eggs, then coat with crushed pretzels, pressing gently to adhere.
- Place the coated chicken on a baking sheet sprayed with cooking spray, leaving space between pieces.
- Bake for 20–25 minutes or until cooked through and golden brown, with an internal temperature of 165°F (74°C).
- Meanwhile, mix together Dijon mustard, cheddar cheese, and sour cream for the sauce. Adjust seasoning to taste.
- Serve the baked chicken with the creamy mustard-cheddar sauce on the side.
Notes
For extra crunch, mix panko with the crushed pretzels. Use Greek yogurt as a lower-fat substitute for sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 54g
- Cholesterol: 160mg