Pretzel and Beer Mustard Chicken Breasts
Yes, you can have beer, mustard and pretzels for dinner – only it’ll be much healthier than the snack selection at your favorite bar when these favorite ingredients are making a crunchy coating for chicken breasts.
Casey Barber
Ingredients
| 1/4 lb pretzel sticks | 4 boneless, skinless chicken breasts | |
| 3 Tbs Dijon mustard | 2 Tbs vegetable oil | |
| 3 Tbs brown ale or other dark beer | 2 Tbs unsalted butter |
directions
Prep:
15 min
Total:
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1
Preheat the oven to 375.
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2
Pulse the pretzel sticks in a food processor or crush by hand in a sealed zip-top bag until they’re pulverized into powder the texture of panko bread crumbs. Transfer the crumbs to a wide, shallow bowl.
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3
Whisk the mustard and beer together in a separate shallow bowl.
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4
Dip each chicken breast in the mustard and beer, then dredge in the pretzel crumbs to coat evenly.
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5
Heat 1 tablespoon each of the vegetable oil and butter in a large skillet or saute pan over medium heat. Add 2 chicken breasts and cook to brown and crisp the pretzel coating, about 2-3 minutes per side. Transfer the browned chicken to a plate.
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6
Add the remaining oil and butter to the skillet, then brown the remaining two chicken breasts. Return all chicken breasts to the pan and transfer the pan to the oven.
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7
Bake for 15-20 minutes, until the chicken breasts are fully cooked and register 165 on a meat thermometer. Let rest for 5 minutes before serving.
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