Total Time
25mins
Prep 15 mins
Cook 10 mins

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.

Ingredients Nutrition

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.