Tonight's Dinner: Maple pretzel chicken recipe
Breaded chicken is always a great way to fancy up chicken breasts, but instead of the usual breadcrumbs, why not spice things up with crushed pretzels?
Pretzels are one of my family's favorite snack foods because they're small, salty and the perfect answer to those mid-afternoon hunger pangs. But plain pretzels have taken a back seat for me recently. I've started looking for more interesting alternatives, like those filled with peanut butter and the ones that are flavored. Then Taste of Home suggested crushing them and using them as a crust for meats which I thought was a novel idea, especially since I usually use breadcrumbs. But with crushed pretzels, I didn't need to add any extra salt or spices to the crust since the pretzels already had their own salty exterior. Adding some maple syrup to the mixture gave the chicken a nice sweet and salty flavor that made my mouth water.
Maple pretzel chicken
- 2 cups pretzels
- 4 boneless, skinless chicken breasts
- 1 egg
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- Preheat the oven to 400 degrees F.
- Pour the pretzels into a resealable bag and seal it. Crush them with a rolling pin until the pretzels are little crumbs. Place the crushed pretzels into a large bowl and set aside.
- In a medium bowl whisk together the egg and syrup until combined. Dip each breast into the egg mixture, and then dredge in the crushed pretzels, pressing to adhere.
- Heat the oil in a large oven-proof skillet over medium-high heat. Place the breasts in the pan and cook for two minutes per side. Transfer the skillet to the oven and cook for 15 minutes or until no longer pink. Serve immediately with rice or a nice salad.