Pretzel-Crusted Chicken with Mixed Greens |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
2 cups sourdough pretzel nuggets |
1/2 cup king arthur unbleached all-purpose flour |
2 eggs |
1/4 cup buttermilk |
2 garlic cloves, minced |
1/8 teaspoon pepper |
5 tablespoons olive oil, divided |
4 boneless skinless chicken breast halves (5 ounces each) |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Place salad greens in a large bowl. Drizzle with dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture. Yield: 4 servings (2/3 cup sauce).
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