Pretzel Crusted Chicken Breasts

READY IN: 1hr 10mins
Recipe by Sydney Mike

Although I've tweaked the original of this recipe, I first found it in the Dec/Jan 2010 issue of Taste of Home Healthy Cooking.

Top Review by Arturo62

Despite high hopes for the interesting combination of ingredients, this recipe fell flat. I have made other, more simple recipes of pretzel crusted chicken that were much better received. The breading's flavor was bland, the sauce was the only bright spot. I used tenderloins instead of breasts, cutting the cooking time almost in half (you can also cut breasts in half horizontally to greatly reduce total cooking time)<br/><br/>KateL's suggestion for the sauce ratios was very helpful, but my guests thought it was a bit sweet so I modified it slightly to change the balance (2 Tbsp preserves, 1-1/2 tsp honey, 2 Tbsp mustard)

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F, & then coat the inside of a 13"x9" glass baking dish with cooking spray.
  2. In a food processor, place pretzels, bacon, cheese & parsley, then cover & process until coarsely chopped, before transferring to a shallow bowl.
  3. In another shallow bowl, whisk together the egg, cider, flour & spices.
  4. Dip chicken breasts in the cider mixture, then in the pretzel mixture before placing the breasts in the prepared baking dish.
  5. Bake 40 to 50 minutes or until chicken juices run clear.
  6. Great served with a mix of honey Dijon mustard & apricot preserves.

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