Pretzel Crusted Chicken with Cheddar-Mustard Sauce

I am always on the look out for new and tasty chicken recipes. We eat a lot of chicken around here and it is sure nice to find a new way to prepare it.
This was super good. It has a nice crunch from the crushed pretzel coating and the spicy cheese sauce is to die for. I think it would be good on any veggie!

This dish was a hit so I will be making it again for sure!

What you need,

2 boneless, skinless chicken breasts
6 oz of pretzels (the salted kind of course!)
salt and pepper to taste
2 eggs
vegetable oil
1 tbsp butter
1 tbsp flour
1 cup milk
1 tbsp spicy mustard (I used Dijon but you could use whatever you have)
2 cups shredded old cheddar cheese
fresh parsley, chopped, for garnish

Slice the chicken breasts in half, butterfly style. Giving you 4 thinner pieces.
Pound each of the pieces of chicken between 2 sheets of plastic wrap until they are an even thickness. About 1/4 inch thick.
Put the pretzels in a food processor and pulse until you have fine crumbs. Put the crumbs in a shallow dish and season with pepper and salt if needed. I didn't use any extra salt. I figured the salty pretzels were good enough.
In a separate shallow dish, beat the eggs.
In a large sauté pan over medium high heat, heat oil, about 1/8 inch deep.
Dip each piece of chicken into the crushed pretzels, then into the eggs, and then back in the pretzels. Really push the crumbs onto the chicken so it sticks.
Add the chicken to the hot oil and cook until golden brown, flip and cook the other side until the chicken is cooked through. This should only take 4-5 minutes per side.
Meanwhile you can make the sauce. In a medium sized saucepan, melt the butter, then whisk in the flour cook for 1 minute or so. Whisk in the milk and the mustard. Cook until slightly thickened, about 5 minutes. Stir in the cheese
until melted and season with salt and pepper as needed.

Serve the chicken with the cheddar-Mustard sauce and sprinkle with the parsley!

So much crunchy goodness! I served mine with those yummy baked zucchini fries!

Jen

recipe adapted from Key Ingredient