Monday, November 12, 2012

Pretzel Crusted Chicken

If you learn how to cook one meal, this is the one. It would be great for company or a quick meal at home. It doesn't require much time and tastes amazing.  Serve it up  with some salad and you're good to go. Plus, you get to pound the chicken.  You'll feel like a ninja when you're done.  And then you still get to eat.

The recipe is originally from Taste of Home's magazine.  Many kudos to contibutor Kerri Balliet for giving me my new favorite meal.

Pretzel-Crusted Chicken with Mixed Greens 

-2 cups sourdough pretzels
-1/2 cup flour
-1/4 cup buttermilk ( I used half &half)
-2 garlic cloves, minced
-1/8 tsp. pepper (more if you dare)
-5 Tbsp olive oil, divided
-4 chicken breasts
-2/3 cup mayo
-2 Tbsp. Dijon mustard
-2 tsp. cider vinegar
-1/8 tsp. salt
-1/8 tsp. pepper
-1 pkg salad greens

1. Crush pretzels in a food processor or baggie with a mallet.  Place pretzels and flour in separate shallow bowls.  In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper.  Pound chicken to 1/4 inch thickness.  Dip both sides of chicken in flour, egg mixture, and then pretzel crumbs.
2. In a large skillet, heat 3 Tbsp. oil over medium heat.  Add chicken; cook for 4-6 minutes on each side or until no longer pink.
3. Meanwhile, in a small bow, mix mayo and mustard.  Remove 2 Tbsp. to another bowl for dressing.  Whisk in remaining oil, vinegar, salt and pepper.
4. Drizzle saald greens with dressing.  Serve remaining mayonnaise mixture over chicken.

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