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.
|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|
Preheat the oven to 375.
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.
Whisk the mustard and beer together in a separate shallow bowl.
Dip each chicken breast in the mustard and beer, then dredge in the pretzel crumbs to coat evenly.
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.
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.
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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