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

Pretzel and Beer Mustard Chicken Breasts

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    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


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 375.

    • 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.

    • 3

      Whisk the mustard and beer together in a separate shallow bowl.

    • 4

      Dip each chicken breast in the mustard and beer, then dredge in the pretzel crumbs to coat evenly.

    • 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.

    • 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.

    • 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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