Presenter:  Kelly

Introduction:

A few weeks ago, we were shopping at Super Target…like we do all too often.  I do love that they have a full grocery store right in the Target…along with beer and wine!  Yay, Virginia!  While browsing through the meats, we came across a ready-to-cook pretzel crusted chicken at about $10+ per pack of 3 breasts!  While I like the ease of the ready made variety, I couldn’t swallow the price.  My homemade Pretzel Crusted Chicken is easy to make and preps in about 10 minutes. 

You can make as much of this Pretzel Crusted Chicken as needed.  Each breast needs a handful of pretzels to crush, a tablespoon of honey mustard for coating, and 1/2 teaspoon of seasonings.  I made 3 breasts, so used 3 handfuls of pretzels, 3 tablespoons of honey mustard, and 1.5 teaspoons of seasoning total.

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Resources:

  • Grill pan or sauté pan
  • Pastry brush
  • Ramekin
  • Plate
  • Pretzel crusher – I used my rolling pin and a zip lock bag.  Food processor or blender would work as well.
  • Wire rack
  • Spatula
  • Measuring spoons

Procurements:

  • Chicken breasts, butterflied or pounded thin
  • Pretzel crumbs, one handful of pretzels per breast
  • Honey mustard, 1 T. per breast + extra for dipping
  • Garlic powder, 1/2 t. per breast
  • Italian seasoning, 1/2 t. per breast
  • Freshly ground pepper to taste
  • 1 T. butter
  • 1 T. olive oil

Operating Procedures:

Start by crushing the pretzels.  You want them crushed pretty fine, into the consistency of breadcrumbs.  Lay the pretzel crumbs on a plate and mix in the garlic powder, Italian seasoning, and pepper. 

Next, dry off your chicken with a paper towel before using a pastry brush to completely coat each breast with about a tablespoon of honey mustard.  Dredge each piece of mustard coated chicken through the pretzel crumbs.  Let the coated chicken rest on a plate for about 10 minutes.

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On the stovetop, heat a large skillet or grill pan on medium heat.  You don’t want the pan smoking hot or it will burn the pretzels.  Add the butter and olive oil to the pan and let combine and melt.  Once the pan is hot, add the chicken, cooking for about 5 minutes on each side until cooked through. 

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I let mine go a minute too long…never mind those crispy spots. 🙂

Allow to slightly cool on a wire rack (to avoid soggy coating) before serving with a drizzle or side of extra honey mustard.

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Closing Remarks:

This Pretzel Coated Chicken is easy to make.  Make extra to eat over a salad for lunch the next day. 

Pretzel Crusted Chicken
Chicken breast coated with honey mustard and dredged in pretzel crumbs before sautéing.
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Ingredients
  1. Chicken breasts, butterflied or pounded thin
  2. Pretzel crumbs, one handful of pretzels per breast
  3. Honey mustard, 1 T. per breast + extra for dipping
  4. Garlic powder, 1/2 t. per breast
  5. Italian seasoning, 1/2 t. per breast
  6. Freshly ground pepper to taste
  7. 1 T. butter
  8. 1 T. olive oil
Instructions
  1. Start by crushing the pretzels into the consistency of breadcrumbs. Lay the pretzel crumbs on a plate and mix in the garlic powder, Italian seasoning, and pepper.
  2. Next, dry off your chicken with a paper towel before using a pastry brush to completely coat each breast with about a tablespoon of honey mustard. Then, dredge each piece of mustard coated chicken through the pretzel crumbs. Let rest for about 10 minutes.
  3. Heat a large skillet or grill pan on medium heat. Add the butter and olive oil to the pan and let combine and melt. Once the pan is hot, add the chicken, cooking for about 5 minutes on each side until cooked through. Allow to slightly cool on a wire rack before serving with a drizzle or side of extra honey mustard.
Five to Nine Creations http://www.fivetoninecreations.com/
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