Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 3 |
|
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! 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: Ingredients:
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) |
Directions:
1. Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
2. 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.
3. 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.
4. Crack and beat 2 eggs in a second shallow dish with a splash of water.
5. One at a time, coat each chicken breast in the egg and then the ground pretzels.
6. 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.
7. While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
8. Cook flour and butter for 1 minute and then whisk in the milk.
9. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
10. Season with a little salt and pepper, and remove cheese sauce from the heat.
11. 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.
12. Serve lemon wedges alongside.
|
|