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Monday, May 23, 2011

Pretzel and Peanut-Crusted Chicken

This is a Rachael Ray recipe. It is super yummy and quick! I made a homemade honey mustard sauce to go with it.

2 Cups salted pretzels, any shape
1/2 cup coarsely chopped honey-roasted peanuts
2 eggs
16 chicken tenders or 2 pounds boneless, skinless chicken breasts, cut into strips half an inch thick
1/4 cup EVOO – Extra Virgin Olive Oil (eyeball it)
Honey mustard or barbeque sauce, for drizzling


Preheat oven to 400°F
Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, season with pepper, and mix to combine.

Crack and beat 2 eggs in a second shallow dish with a splash of water.

Coat the chicken in the egg, then the pretzels.

Place coated chicken in a baking dish sprayed with cooking spray. Bake for 30 minutes.

Homemade Honey Mustard

1/4 C prepared mustard
2 TBS honey
1 TBS dijon mustard
2 TBS fat free dijon mustard dressing

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