Description
Juicy chicken breasts coated in a buttery, crunchy pretzel crust, served with a creamy mustard-cheddar sauce.
Ingredients
Scale
- 4 boneless chicken breasts
- 2 cups crushed pretzels
- 1 cup buttermilk
- 1 cup shredded cheddar cheese
- 1/4 cup Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the buttermilk, Dijon mustard, garlic powder, paprika, salt, and pepper until smooth.
- Dip each chicken breast into the buttermilk mixture, allowing excess to drip off.
- Coat chicken breasts thoroughly with crushed pretzels.
- Place the coated chicken on a greased baking sheet with space between each piece.
- Bake for 25-30 minutes or until cooked through and golden brown.
- Prepare mustard-cheddar sauce by mixing shredded cheese with a bit of mustard.
- Serve the chicken hot drizzled with the sauce.
Notes
Marinate chicken overnight for enhanced flavor. Can substitute buttermilk with milk and vinegar/lemon juice.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg