Pretzel Crusted Chicken Breasts With Mustard Dill Dipping Sauce

Pretzel Crusted Chicken Breasts with Mustard Dill Dipping Sauce is a flavorful and satisfying dish that brings together the crunchiness of pretzels, the tenderness of chicken, and the zing of a tangy dipping sauce. This recipe offers a unique twist on traditional breaded chicken, using pretzels to create a deliciously crispy crust. The chicken is sliced diagonally into strips, making it easier to serve and creating an attractive presentation.

To serve, the sliced chicken is arranged on plates, and the mustard dill dipping sauce is provided alongside. Each bite of the pretzel-crusted chicken offers a delightful contrast of textures and flavors, with the crispy exterior and the succulent chicken inside. The tangy and herbaceous dipping sauce adds an extra layer of zing and complements the chicken perfectly.

Pretzel Crusted Chicken Breasts with Mustard Dill Dipping Sauce is a crowd-pleasing dish that can be enjoyed as a main course or served as an appetizer. It offers a creative twist on traditional breaded chicken and showcases the versatility of pretzels in creating a delicious crust. This dish is sure to impress with its combination of flavors and textures, making it a memorable addition to any meal.

SERVES: 4

INGREDIENTS:

• 1/2 cup unbleached all-purpose flour
• 2 large eggs
• 1/4 cup plus 1 Tbs. Dijon mustard
• 3 cups pretzels (not low-sodium)
• 3 boneless, skinless chicken breast halves (about 11/2 lb.)
• Freshly ground black pepper
• 1/2 cup mayonnaise
• 2 Tbs. finely chopped fresh dill
• 1 tsp. honey
• 1/2 cup vegetable oil

INSTRUCTIONS:

1. Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretzel bowls in that order.
2. Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.
3. Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 tsp. black pepper; set aside.
4. Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add 3 of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken.
5. Slice the chicken on the diagonal. Divide the slices among 4 dinner plates and serve with the dipping sauce.

NUTRITIONAL INFORMATION:

PER SERVING

• 810 CALORIES | 43G PROTEIN | 47G CARB | 50G TOTAL FAT | 8G SAT FAT |
  17G MONO FAT | 22G POLY FAT | 210MG CHOL | 1,210MG SODIUM | 2G FIBER

NOTE:

• Ground pretzels make a great crunchy-salty coating for chicken.