This recipe was quick, easy and super delicious! I cut this recipe in half the first time and it worked great. I wasn't sure if my kids would eat it with the mustard sauce, but the mustard flavor is really mild, so next time I will make some for them too. There was lots of cheese sauce, I think you could still cut that in half, but John just drizzled it on his beans :)
John's Rating: 9
Recipe from: Simply Made...with Love
total time: about 30 minutes
2 boneless, skinless chicken breasts (or 4 fillet cuts from Costco, that's what I used)
about 6 ounces of salted pretzels, enough to give them all a good coat
vegetable oil, just enough for a thin layer in your pan
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 tablespoon spicy mustard
2 cups shredded sharp cheddar cheese
fresh flat-leaf parsley, for garnish
(If you are using the fillets from Costco, skip this part) Completely butterfly each of the chicken breasts, making a total of 4
thin chicken breasts. One by one, put the chicken breast in between 2
pieces of plastic wrap and flatten slightly with a mallet.
Put the pretzels in a food processor and process until you have fine
crumbs. Put the crumbs on a plate. In another shallow dish, beat the eggs.
In a large saute pan over medium heat, heat up the oil, about 1/8″ deep. *You want this to be nice and hot when you add the chicken.
Dip each chicken piece into the eggs, then pretzels, then into the eggs, then back
into the pretzels. Add to the hot oil in the pan. Put the chicken into
the hot oil and cook until the pretzels are browned and the chicken is
cooked through. This only takes about 4 or 5 minutes on each side.
Meanwhile, make the sauce. In a saucepan, melt the butter. Whisk in the
flour and cook for 1 minute. Whisk in the milk and the mustard, and cook
until slightly thickened. Stir in the cheese.
Serve the chicken with the Mustard-Cheddar Sauce.