Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
- 1 cup prepared mustard-cheddar sauce
- Mustard-Cheddar Sauce: 1/2 cup shredded cheddar cheese, 1/2 cup milk, 2 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt, pepper, garlic powder, and onion powder.
- Set up three bowls: flour, beaten eggs with Dijon mustard, crushed pretzels.
- Coat each chicken breast: flour → egg mixture → pretzels. Place on a baking sheet.
- Bake 20–25 minutes until chicken reaches 165°F.
- For sauce: heat milk in a saucepan, stir in cheddar until melted, add Dijon mustard, Worcestershire sauce, salt, and pepper until smooth.
- Serve chicken hot with mustard-cheddar sauce drizzled on top.
Notes
- Use thick pretzels for extra crunch.
- Ensure chicken internal temperature reaches 165°F (74°C).
- Adjust mustard to taste in sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 185 mg