Pretzel-Crusted Chicken Breasts with Cheddar-Mustard Sauce

Matt made these for me last week when I was sick with a cold.  They were incredibly delicious, he did a great job.  The recipe comes from Rachael Ray’s “365: No Repeats”, and I highly recommend this one.

Ingredients:
About 1 pound of chicken tenders
5 ounces salted pretzels, any size or shape
1 tbs fresh thyme leaves, chopped
2 eggs
Canola oil, for frying
2 tbs unsalted butter
2 tbs all-purpose flour
2 cups milk
2 cups grated sharp yellow Cheddar cheese
1 cup grated sharp white Cheddar cheese
2 heaping tbs spicy brown mustard
Kosher salt
1/4 cup fresh parsley, minced
1/4 small yellow onion, finely chopped
1 large dill pickle, finely chopped
1 lemon, cut into wedges (optional)

Directions:
Place the pretzels in a food processor and grind until fine. Transfer to a shallow dish and add the thyme and some black pepper. In a second dish, crack the eggs with a splash of water and a tiny pinch of salt. Take the chicken pieces one at a time, and coat them in the pretzel mixture, then the eggs, then the pretzel mixture again. Do this with all of them.
Preheat a large skillet with about 1 inch of oil. When oil is ready, add the pretzel-coated chicken pieces and fry until golden brown and cooked through, about 5 or so minutes, depending on the thickness of your chicken pieces.
While the chicken is frying, in a medium sauce pot over medium heat, melt the butter. Add the flour and whisk for 1 minute. Add the milk; continue whisking. When the milk comes up to a bubble, stir in the cheeses and mustard. Season with a little salt and pepper, and melt the cheese over low heat.
Transfer the fried chicken to serving plates, and drizzle them with the cheddar-mustard sauce. Sprinkle a little parsley, onion and pickles on top. Serve immediately, with lemon wedges if desired. (We skipped that step). Enjoy!

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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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