Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups coarsely crushed pretzels
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup shredded cheddar cheese
- ½ cup milk
- 1 cup mustard-cheddar sauce
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season chicken breasts with salt, pepper, garlic powder, and onion powder.
- Set up breading station: flour in one bowl, beaten eggs with Dijon mustard in another, crushed pretzels in a third.
- Dip each chicken breast in flour, then egg mixture, then pretzels, pressing gently to adhere.
- Place coated chicken on prepared baking sheet and bake for 25-30 minutes until internal temperature reaches 165°F and crust is golden brown.
- Meanwhile, prepare mustard-cheddar sauce: in a saucepan over medium heat, combine milk, Dijon mustard, and Worcestershire sauce. Heat through, then gradually add shredded cheddar cheese, stirring until smooth. Season with salt and pepper.
- Once chicken is done, remove from oven, let rest a few minutes, and serve with mustard-cheddar sauce.
Notes
- Ensure chicken is fully cooked to 165°F for safety.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American