Pretzel-Crusted Chicken with Cheddar Cheese Sauce & Broccoli & Rice Pilaf

Here’s another winner(s) from Cooking with Paula Deen Magazine (September/October 2012).  I don’t really like pretzels so I was worried I wouldn’t like this but the pretzels gave it crunch with a little salt.  It was very good and I’ll definitely be making it again.  I’ll also be using the cheese sauce recipe with other recipes.  It was easy and tasted great.

Pretzel-Crusted Chicken with Cheddar Cheese Sauce

Ingredients:

  • 2 large eggs
  • 1 tablespoonDijonmustard
  • 1-1/2 cups crushed pretzels
  • 1 tablespoon minced fresh thyme (I used 1 teaspoon dried)
  • 1-1/2 pounds chicken cutlets (I used tenders)
  • ¼ cup olive oil, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1-1/2 cups shredded Cheddar cheese

Directions:

1.       In a shallow dish, whisk together egg and mustard until smooth.  In a separate shallow dish, combine pretzels and thyme.

2.       Dip chicken in egg mixture, letting excess drip off.  Dredge in pretzel mixture to coat.

3.       In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.  Add half of chicken and cook for 5 to 6 minutes per side or until cooked through (I had to add oil).  Remove chicken from skillet and keep warm.  Repeat procedure with remaining 2 tablespoons oil and chicken.  Wipe skillet clean.

4.       Melt butter over medium heat.  Add flour, and cook, whisking constantly, for 2 minutes.  Slowly add milk, whisking until smooth.  Cook, whisking constantly, 6 to 8 minutes or until thickened and bubbly.  Add cheese; stirring until cheese melts and mixture is smooth.  Spoon sauce over chicken.  Serve with Broccoli and Rice Pilaf.

Broccoli and Rice Pilaf

Ingredients:

  • 2 tablespoons butter
  • 3 cups chopped broccoli
  • ½ cup finely chopped onion
  • 1-1/2 cups uncooked long-grain rie
  • 3 cups chicken broth

Directions:

In a medium saucepan, melt butter over medium heat.  Add broccoli and onion, and cook, stirring frequently, for 3 minutes.  Add rice and cook, stirring constantly for 1 minute.  Stir in broth.  Increase heat to medium-high, and bring mixture to a boil.  Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender.

NOTES:

1.       As I mentioned before, this cheese sauce was really good and easy and I’ll be making a separate recipe card for it.  It could be good on lots of things.

2.       Next time I make this I’m going to bake the chicken instead of cooking it in the skillet.  It might not be quite as crunchy but I HATE skillet cooking.  I’ll bake it at 400 for 15 to 20 minutes.  And while it’s baking, I’ll make the cheese sauce.  Then I won’t have to keep the chicken warm while I make the cheese sauce.

Comments

  1. This looks amazing and I’ll be trying it! You’re site is great!

Trackbacks

  1. […] ~~~~~~~~~~~~~~~~~~~ a Martha Stewart recipe  ~~~~~~~~~~~~~~~~~~~ You might also like: Spicy Honey-Brushed Chicken Thighs Crispy Cheddar Chicken Pretzel Crusted Chicken With Cheddar Cheese Sauce […]

  2. […] Pretzel Crusted Chicken With Cheddar Cheese Sauce Broccoli Rice […]

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