What’s Cookin’ Wednesday-Pretzel Chicken

This is a Rachael Ray recipe that my kids love:

Pretzel Crusted Chicken

4 quart size plastic food storage bags (I use one large one.)

4 small, boneless, skinless chicken breasts

1 5-ounce bag of salted pretzels, any shape

1 tablespoon fresh thyme leaves, chopped (I use dry thyme)

Salt and freshly ground pepper to taste

2 eggs

Vegetable oil for frying (I use olive oil.)

Preheat a large non-stick skillet with a 1/4 inch of vegetable oil over medium-high heat.

Sprinkle a little water into four medium food storage baggies.  Place 1 chicken breast in each bag and seal it up, pushing out excess air.  Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of bursting out of the bag.  (My children love this part!)  Repeat with the other 3 chicken breasts.

Place the pretzels in a food processor or blender and grind until fine.  Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.  Crack and beat 2 eggs in a second shallow dish with a splash of water.  One at a time, coat each chicken breast in the egg and then the ground pretzels.  (Dispose of storage bags.)

Add the pretzel-coated chicken breasts to the hot oil.  Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.  Serve with honey mustard or Mustard Cheddar Sauce below.

Mustard Cheddar Sauce

2 tablespoons butter

2 tablespoons flour

2 cups milk

3/4 lb., about 2 1/2 cups, sharp yellow cheddar cheese, shredded

2 heaping tablespoons spicy brown mustard

1/4 cup flat leaf parsley leaves, a generous handful, chopped (optional garnish)

1/4 small yellow onion, finely chopped (optional garnish)

1 large sour dill pickle, finely chopped (optional garnish)

In a medium saucepan over medium heat, melt the butter and add the flour to it.  Cook flour and butter for 1 minute then whisk in the milk.  When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.  Drizzle over pretzel crusted chicken and sprinkle with parsley, onion and pickle garnishes if desired.