Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 1.5 lbs or 680 g)
- 2 cups pretzel crumbs (about 150 g)
- 1 cup all-purpose flour (about 120 g)
- 2 large eggs
- 1 cup shredded cheddar cheese (about 100 g)
- 1/4 cup Dijon mustard (about 60 g)
- 1/4 cup mayonnaise (about 60 g)
- Salt and pepper to taste
- 2 tablespoons olive oil (for drizzling)
Instructions
- Preheat your oven to 400°F (200°C).
- In three separate bowls, prepare flour seasoned with salt and pepper, beaten eggs, and pretzel crumbs.
- Coat each chicken breast in flour, shake off the excess, dip into the eggs, then coat with pretzel crumbs.
- Place the coated chicken on a parchment-lined baking sheet.
- Drizzle olive oil over the chicken.
- Bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
- While the chicken is baking, mix the Dijon mustard, mayonnaise, and shredded cheddar cheese in a bowl until combined.
- Once the chicken is finished, serve hot with the mustard-cheddar sauce on the side.
Notes
For a gluten-free option, use gluten-free breadcrumbs instead of pretzel crumbs. You can also use chicken thighs for a juicier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian