Thursday, February 19, 2009

Pretzel Crusted Chicken

I had made this a while ago and forgot to post but I just ran across the picture. Anyway, this is one of my absolute favorites (my family's too) so I had to share.

Original recipe is from Rachel Ray but I just ad lib now. Really simple.

Chicken tenderloins (buy frozen, they're so much more affordable) dipped in egg, then ground pretzels (I use the food processor) and a second round of egg and pretzel (keep your cost down and buy the no name store brand pretzel, no one will tell the difference), then simply fry till done.

They're topped with a mustard cheese sauce. Easy route, just melt some shredded cheddar and mix in spicy brown mustard, longer route, but still easy, make a rue with butter and flower, add some chicken broth and milk and then add cheese and mustard.

Then top with chopped dill pickles. To me you can't get any better than that!

BTW - the side is Trader Joe's frozen marinated and grilled eggplant and zucchini.

3 comments:

Donna-FFW said...

This sounds so intriguing. I love recipes from rachael Ray so I must try this. Thanks for reminding me!!

Chef E said...

Goodness this sounds good. I have not used pretzels in my cooking, but will have to try this, I like the mustard sauce!

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