Ingredients
Equipment
Method
- Prepare the Chicken: Preheat your oven to 400°F (200°C). Rinse the chicken breasts under cold water and pat them thoroughly dry with paper towels. Achieving a dry surface is essential for the coating to stick properly.4 boneless, skinless chicken breasts
- Crush the Pretzels: Place your pretzels in a large zip-top bag and use a rolling pin to crush them into fine crumbs, or pulse them briefly in a food processor.2 cups crushed pretzels
- Mix the Mustard-Cheddar Sauce: In a medium mixing bowl, whisk together the Dijon mustard, sour cream, milk, garlic powder, onion powder, salt, and pepper until the mixture is smooth and creamy. (Fold in the cheddar cheese).1 cup shredded cheddar cheese, 1/2 cup Dijon mustard, 1/2 cup sour cream, 1/4 cup milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and pepper
- Coat the Chicken: Take each chicken breast and dip it into the mustard-cheddar sauce mixture, ensuring all sides are covered. Immediately roll the chicken in the crushed pretzels, pressing down firmly to help the crumbs adhere.
- Bake to Perfection: Arrange the coated chicken on a baking sheet lined with parchment paper. Lightly mist the tops with olive oil spray to help the pretzels turn golden brown. Bake for approximately 25 minutes, or until the internal temperature reaches 165°F (75°C).Olive oil spray
Notes
Always pat the chicken thoroughly dry before coating to ensure the mustard sauce adheres and the pretzels remain crispy. Use a meat thermometer to check for an internal temperature of 165°F to prevent overcooking and dry meat.
