Description
A crunchy, cheesy twist on classic breaded chicken, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6–8 oz / 170–225 g each)
- 1 cup crushed pretzels (about 55–60 g)
- 1/2 cup all-purpose flour (about 60 g)
- 2 eggs, beaten
- 1/2 cup shredded cheddar cheese (about 56 g)
- 1/4 cup mustard (about 60 g)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set a wire rack on the sheet.
- Season the chicken breasts with salt and pepper on both sides.
- Set up three bowls: one with the flour; one with the beaten eggs; and one with the crushed pretzels mixed with the shredded cheddar cheese.
- Dredge each chicken breast first in flour, shaking off excess; then dip it in the beaten egg; finally press it firmly into the pretzel–cheddar mixture to coat thoroughly.
- Place the coated chicken breasts on the prepared baking sheet spaced apart.
- Drizzle the olive oil evenly over the coated breasts to help the crust brown.
- Bake for 25–30 minutes, or until the chicken is cooked through and the coating is golden brown, with an internal temperature of 165°F (74°C).
- In a small bowl, mix the mustard with any remaining cheese for a dipping sauce.
- Let the chicken rest 3–5 minutes, then serve with the mustard-cheddar sauce.
Notes
Chill the breaded chicken before baking to help the coating adhere. Use a meat thermometer to ensure doneness without overcooking.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 755
- Sugar: 2g
- Sodium: 1100mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1.5g
- Protein: 72g
- Cholesterol: 420mg