Pretzel Chicken With Cheese Sauce

Submitted by Jodi W.

"Adapted from a Rachel Ray recipe. And, yes, it will take longer than 30 minutes! Skip the cheese sauce and top your favorite green salad with the chicken. Or make with tenders & dip into honey mustard dressing."

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 4-6 cutlets
• Serves: 4-6

ingredients

• 4 -6 thin sliced boneless skinless chicken breasts
• 5 ounces salted pretzels
• 1 teaspoon dried thyme
• 1⁄4 teaspoon black pepper
• 2 eggs
• vegetable oil (for frying)
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 cup grated sharp cheddar cheese
• 1⁄2 cup grated extra-sharp white cheddar cheese
• 1 tablespoon spicy brown mustard

directions

1. Place pretzels in a food processor or blender and grind until fine. Put pretzels into a shallow dish and add the pepper and thyme.
2. Crack and beat eggs into a second shallow dish with a splash of water.
3. Coat the breasts in the pretzel mixture, then in the eggs, then in the pretzels again.
4. Preheat a large skillet with 1/4 inch of vegetable oil. Cook the chicken in the oil in a single layer 3 or 4 minutes on each side, until the juices run clear and the breading is browned.
5. While the chicken is frying melt butter in a medium sauce pan and add the flour. Cook for 1 minute then wisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard. Season with salt and pepper to taste.
6. Top chicken with cheese sauce and serve immediately.