Prep 0 mins
Cook 40 mins
This is NOT a Jessica Simpson recipe (she merely put it togehter... thanks houseblend for the advice...), but I love Jessica Simpson and trust her taste! It's gotta be easy if she can do it! She showed Rachael Ray (who owns the copyright to the recipe) how to put this dish together on Rachael's new show. Haven't tried it yet, but I'm sure I will in the next couple of weeks or so, then I will revise this description. Enjoy:
- 4 quart-sized ziploc bags
- 4 small boneless skinless chicken breasts
- 1 (5 ounce) bagsalted pretzels, any shape
- 1 tablespoon fresh thyme leave, chopped
- salt & freshly ground black pepper
- 2 eggs
- vegetable oil, for frying
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 3⁄4 lb sharp cheddar cheese, shredded
- 2 tablespoons spicy brown mustard
- 1⁄4 cup flat leaf parsley, a generous handful, chopped
- 1⁄4 small yellow onion, finely chopped
- 1 large sour dill pickle, finely chopped
- 1 lemon, cut into wedges (garnish)
- Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
- Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
- Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
- Crack and beat 2 eggs in a second shallow dish with a splash of water.
- One at a time, coat each chicken breast in the egg and then the ground pretzels.
- Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
- While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
- Cook flour and butter for 1 minute and then whisk in the milk.
- When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
- Season with a little salt and pepper, and remove cheese sauce from the heat.
- Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
- Serve lemon wedges alongside.
One thing that will help with the sauce is using full fat cheese, not 2% or reduced fat. I think the original recipe called for more cheese than is stated in the recipe as well. I've made the Racheal Ray 365 recipe many times, and it is always delicious! I tried it with the reduced fat cheese, and the sauce was not the same.
Absolutely loved the chicken but would have to agree with a previous review about the cheese sauce - it is grainy and doesn't add to the flavor. I won't make with the cheese sauce again. I think I may have pounded the chicken too thin because those babies were huge and almost fell apart upon dredging and frying. Next time I won't pound until nearly busting out of the bag. I ground my pretzels in the coffee grinder and that worked beautifully.